Tagliolini are a typical egg pasta format of the Italian cuisine and traditionally linked to the Molise and Piedmont ones. The dough is made of flour, fresh pasteurized eggs, water and salt. They are packaged in 500g bags and must be stored in a refrigerator at a temperature between 2 and 4 degrees.

Extruded through bronze, Tagliolini have a long shape with a rectangular diameter (similar to spaghetti) and is quick cooking, about 3 and a half minutes. Usually it goes well with light sauces, fish and various condiments.