13. Taglierini di Semolino

Thin Semolina Noodles

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

These are not much different from those made with flour, though they bear up better when cooked—firmness being a virtue in this dish. In addition, they leave the broth clear, and are apparently lighter on the stomach.

A fine-grain semolina is required. It must be m