Ingredients Formerly wheat flour, today durum-wheat flour and egg yolks, but also whole eggs.
How Made The flour is sifted and then kneaded long and vigorously with yolks or whole eggs until a very firm, smooth dough forms. It is left to rest, then rolled out into a very thin sheet, and extremely thin tagliolini are cut from it. They are boiled in plenty of salted water, more than doubling their volume when cooked.
Also Known As Capellini di Campofilone and maccarini (Ancona).
How Served As pastasciutta, generally with various excellent meat ragù, but today with any number of sauces.
