A Table In Venice

Skye McAlpine · A Table In Venice

Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours of this sauce particularly well. Because it is so fine, take extra care with the cooking time; more often than not I find that it’s done before I know it. Use fresh egg pasta, if you can, in which case you will need about 600g as it weighs heavier than dried.