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In Salzburg a while ago, I actually cooked them with fresh tomatoes, extra virgin olive oil and Parmigiano. There were 15 chefs on hand. I passed the exam.
Why did I pass? Because, being delicate, the taglierini are a bit tricky to cook and also because I knew that they absorb lots of sauce.
After 4 minutes in abundant boiling water (100 grams of salt per liter), they’re ready for sautéing in a pan. But be careful about the amount of cooking water!!! There should be plenty and the pasta and sauce should blend together slowly.
In summer, Nadia Moroni at Aimo e Nadia in Milan, makes pasta salads with these taglierini to the delight of the most demanding palates.
Other chefs also pass exams with flying colors: Aurelio Damiani of the Trattoria Damiani at Porto San Giorgio in the Marche uses them exactly as he would fresh egg tagliatelle.
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