What is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like a very thin variety of Italian pasta, with a diameter between 0.85?
Taglierini Taglierini ] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough ("pasta all'uovo"). The dough also contains semolina, flavor and salt. It is typically served with butter and truffles ("tajarin ai tartufi") or meat roast sauce. Taglierini finish in short cooking time, exceedingly on fresh doug and fit best to light sauces, fish, delicacies or soups.
Torcinello Torcinello (turcenélle in the Apulian and Molise dialects, mboti, turcinieddi, or turcinieddhri in the Salento dialect) is an Italian dish from Apulia and Molise consisting of lamb intestines wrapped around lamb liver or offal, typically testicles. It is generally grilled, but may also be stewed.