Tagliolini with egg

Tagliolini all'uovo, paper-thin egg pasta from Venice

Cipriani Tagliolini all'uovo are paper-thin Italian egg noodles, just 2 millimeters wide, with a 25 percent egg content. Not a dried pasta substitute, but the classic ribbon noodle from the kitchen of Harry's Bar, cooked in just 2 minutes.

Tagliolini all'uovo by Cipriani are the narrowest ribbon noodles in the range: just 2 millimeters wide, with a 25 percent egg content for a rich, golden dough and delicate flavor. The 250-gram pack expands noticeably during cooking and yields four good portions.

Golden, delicate, ready in two minutes

The high egg content of 25 percent gives the Tagliolini their golden color and a significantly richer flavor than plain durum wheat pasta without egg.

Fresh eggs instead of water in the dough are the decisive difference compared to the durum wheat pasta from our Cipriani durum wheat pasta collection – where pure durum wheat semolina and water provide firmness, here the egg takes over this task and also contributes color and aroma.

On the palate, the Tagliolini are delicate yet have a bite, with a fine, slightly buttery egg flavor that stands on its own even without a heavy sauce. The short cooking time of just two minutes makes them the ideal pasta for a quick evening meal, when there is no time for long waits at the stove.

Unlike robust durum wheat shapes such as rigatoni or penne, the fine Tagliolini do not tolerate long cooking times – if you cook them too long, you lose the very delicate texture that makes them special.

Butter, sage, or a hint of truffle

Traditionally, Tagliolini are accompanied by simple, light sauces that do not overpower the natural flavor of the egg pasta.

Melted butter with sage, a spoonful of extra virgin olive oil with freshly grated Parmesan, or a hint of truffle are usually enough to bring out the fine egg note. Those who prefer something more robust will find heartier sauces in our Cipriani gourmet selection that pair well with the thin noodle.

Tagliolini are also excellent in a clear broth, as they cook quickly and should not be left in the hot liquid for too long before they become soft.

The fine ribbon noodle also pairs well with seafood, such as shrimp in white wine or a light lemon-butter sauce, where the egg note of the noodle is not overwhelmed by heavy flavors.

One recipe, many ribbon widths

Like all egg pasta from Cipriani, the Tagliolini are made in a small family business following the recipes from Harry's Bar.

The dough is rolled out thin and cut into narrow strips, a process that was traditionally performed by hand and remains the foundation of any good ribbon noodle to this day, even though Cipriani has long been producing larger quantities.

In 1931, Giuseppe Cipriani opened his bar in a narrow alley near St. Mark's Square in Venice, where Ernest Hemingway soon became a regular. The family continues to carry on the fine, diverse types of pasta that were developed there over the decades – the spectrum of ribbon noodles made from the same dough ranges from the narrow Tagliolini to the wide Pappardelle all'uovo.

Those who would like to try the version with spinach alongside the classic Tagliolini will find it as Tagliolini with spinach in our Cipriani egg pasta collection.

Two minutes, even shorter for hot sauce

Two minutes are enough for the Tagliolini in boiling salted water – a little shorter if they are to be finished directly in the hot sauce, so they do not become too soft.

This is how pasta should taste – like egg, not just like water.