For this type it’s worth translating two lines from La recette du vrai macaroni napolitain by Alexandre Dumas: “Cooking al dente is an affair of the heart. When you’ve failed twice, you’ll succeed on the third try.”
I could name a hundred chefs who perform miracles with tagliolini (an outstanding example, La Cantinetta at Felino near Parma), but I must admit that the cooking really does require love.
Drain them after two minutes of cooking (in abundant water with 100 grams of salt per liter), making sure that the sauce you use is very liquid!
They look slim but they absorb plenty. A hint: once drained, add the sauce in a very large pan and serve them in an equally big bowl. Our tagliolini need lots of space.
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Cooking Time
3 min. |
Weight
500g |
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