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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

This Piedmontese pasta is a local version of tagliolini, which is 2.5 mm (โ…› inch) wide and probably the smallest type of fresh cut pasta. It is traditionally cut from the sfoglia with a knife and is either served in brodo or with a sauce of white Alba truffle.

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