If the same old spaghetti is getting boring, these tagliolini recipes will save the day.
This fun-to-say pasta is just as tempting as spaghetti, but maybe even more so.
Tagliolini is sort of like the love child of spaghetti and tagliatelle.
It looks more like spaghetti, but it’s made the same way as tagliatelle. This means it’s enriched with eggs.
And that means tagliolini has an incredibly silky texture, with a wonderfully chewy bite.
Eggs also mean that tagliolini is full of protein. So, your meal will keep you fuller, for longer.
Keep reading for 10 of my favorite tagliolini recipes. Enjoy!
To start, I want to share a delicious and deliciously simple lemon tagliolini recipe.
I think Italians have perfected the whole simple-is-best thing. Case in point, this pasta.
You start with fresh, handmade tagliolini. Do not be intimidated.
Making pasta is actually very easy, especially if you have a pasta maker.
If you don’t, you can cut everything by hand. It takes a while, but you can totally taste the love.
That delicious pasta will be tossed in an amazing sauce.
It’s buttery and lemony, with lots of parmesan and fresh thyme. Basically, it’s a taste sensation.
Croquettes are the ultimate snack food. They’re breaded, fried, and stuffed with all kinds of delicious things.
Plus, there’s often cheese involved, and that’s always a good thing.
These tagliolini arancini are the epitome of that kind of goodness.
They’re basically tangles of tagliolini, butter, cheese, eggs, and ham stuffed into a breadcrumb ball.
Each one is deep-fried to golden perfection. You can’t get better than that!
This colorful pasta is light, healthy, and absolutely delectable.
This meal would not be out of place at a rustic Tuscan meal, served family-style, of course.
Although this dish is simple, its flavors are intricate.
Rather than water, you’ll cook your pasta in beef broth. This adds so much flavor.
And then you have the marinated veggies. The marinade is simple and is made with garlic, lemon, olive oil, basil, salt, and pepper.
But the hour of chilling time makes those flavors pop.
If you want a dish with amazing taste and fantastic texture, this is it.
If you’re a fan of carbonara pasta, I know you’ll love this one, too. It features many of the same or similar components.
It’s creamy, salty, nutty, and it’s very pork-forward, in the best way.
This recipe features thick-cut prosciutto, thinly sliced prosciutto, cream, butter, seasonings, and poppy seeds.
If you have a difficult time finding thick prosciutto, pancetta is a great sub!
Begin by toasting the poppy seeds, then sauteing the thick prosciutto.
This creates a flavorful, fatty base for the sauce. Then, you add butter and cream.
It’s delicious. When the noodles are ready, add them to the sauce. Toss the pasta until everything is coated.
The finishing touch is to add fresh, salty, thin prosciutto to the top.
Do you have someone you need to impress? Do you both like seafood? Good.
Because this is not your average tagliolini recipe. And though it’s an extremely elegant dish, it is deceptively simple.
Granted, it might not be so simple to find all of the ingredients.
But the making of the dish is, indeed, very straightforward. And I know the internet can help with the ingredients.
Each salty, buttery bite of this amazing dish is full of rich seafood.
And while the flavors are top-notch, this dish is also visually stunning. It’s seriously impressive.
Move aside spaghetti pie! This Neapolitan tagliolini pasta pie is here to take its place.
Though they share a name, this dish has nothing to do with tri-colored ice cream.
But serving Neapolitan ice cream for dessert is a fabulous idea!
This funky dish is chock full of cheese, ham, pancetta, onions, and peas. It’s bursting with delicious flavor!
Skip the turf and stick to the surf! This smoked salmon dish is luscious.
That probably has something to do with the amount of fat in this dish. Don’t worry, fat is brain food!
You’re basically getting smarter with every savory bite, but that’s not doctor-verified.
This scrumptious recipe features butter, smoked salmon, cream, and lemon. The only thing I would add is a bit (okay, a lot) of garlic.
Apparently, tagliolini might have been used in one of Europe’s first noodle soups.
I’m not totally sure of the truth of that statement. However, the roots of this dish do go back centuries.
If something has lasted that long, you know it’s good.
I’m knowledgeable about many different foods, but I’m not sure there is anything like bassotti.
It’s almost like noodle toast, or maybe a noodle hash brown. What I do know is that it’s delicious.
It’s made with tagliolini, parmesan, butter, breadcrumbs, and broth. Every nibble is crunchy, chewy, and totally tasty.
Pasta, parmesan, prosciutto: this awesome alliteration makes a delicious meal.
It’s also ready in less than 20 minutes. Oh, and it’s healthy!
Can you say winner, winner pasta dinner? Because I’m all about it.
This dish comes together with a parmesan butter sauce, chunks of prosciutto, and sauteed tomatoes.
It’s rich yet fresh and surprisingly light. Fresh sage adds delectable earthiness.
Black truffles are the star of this show, but tagliolini is the perfect accompaniment.
The look of this pasta is striking, and the flavors are out of this world.
This dish is truly impressive because of the truffles.
I mean, there are special pigs used to hunt these distinctive mushrooms. And they cost a pretty penny.
You might want to save this dish for an important occasion.
This is actually an incredibly easy dish to make. The ingredients do all the work.
It features a soft cheese, parmesan, and butter cream sauce, seasoned with salt and pepper.
After you’ve added the pasta, top everything with the divine black truffle.
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