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By Antonio Carluccio and Priscilla Carluccio
Published 1997
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.
ยฉ 1997 Antonio Carluccio estate. All rights reserved.
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