The word tagliolini comes from the word tagliare (to cut) and hails from the Liguria region of Italy.
A close relative of tagliatelle since both are derived from long cuts ('tagli') of fresh egg pasta, tagliolini are long, thin and cylindrical rather than flat. Though both mingle with sauce extremely well, tagliolini are more adept with smooth, creamy and slightly thinner sauces.
So what better to show these long, firm strands off than a rich wild mushroom sauce? Embracing deep, earthy notes, and complimented by the smooth, mild leek flavour, this sauce surrounds each cylinder.
To top the plate we have used toasted hazelnuts (nocciole, in Italian), from Alba, in Piemonte, and Parmigiano Reggiano aged 24 months.
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Water, Salt), porcini mushrooms, other wild mushrooms, Onion, Leeks, Wine, Water, Extra Virgin Olive Oil, Salt, Black pepper
GARNISH INGREDIENTS: parmesan cheese
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