|
Follow Us: 
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| |  | Tomatoe Sauce | Home » » Cipriani Food Tagliolini Extra Thin Egg Pasta 8.82 Oz. | | | | | | | Description: | | Cipriani Food Pappardelle Extra Thin Egg Pasta. In 1931 Giuseppe Cipriani opened the doors to Harry's Bar, just off Piazza San Marco in Venice. The concept was to serve his customers as they would want to be served themselves. The secret of the Cipriani restaurants is to treat each guest as royalty. The pasta they have created is special, seven grade a fresh eggs are used in every kilo of pasta, the dough is processed throught the press one hundred times, making it thin, and delicate in texture. Tagliolini is a long narrow thin egg noodle. | | | Features: | |
• Tagliolini Extra Thin Egg Pasta
• From the famous Cipriani Restaurants
• Kosher Parve
| | | Product Details: | | | Product Length:
| 0.0 inches | | Product Width:
| 0.0 inches | | Product Height:
| 0.0 inches | | Product Weight:
| 0.55 pounds | | Package Length:
| 12.4 inches | | Package Width:
| 4.3 inches | | Package Height:
| 2.4 inches | | Package Weight:
| 0.7 pounds | | Average Customer Rating:
|  based on 5 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 5 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
2 of 2 found the following review helpful:
Worth every pennyMay 06, 2010
By Carrie
Totally agree with Elizabeth (other reviewer). It is a splurge but different (in a good way) from any other pasta I've tried. I usually use it with a light oil or broth based sauce to let the flavor of the pasta shine. My favorite is with olive oil, lemon zest, black pepper and a dash of white truffle oil, tossed with shaved parm and sliced, steamed asparagus.
1 of 1 found the following review helpful:
Been craving for it since Harry's BarJan 13, 2012
By Lea Ver
My sweetie, the chef of our family, has been dreaming of this extra thin pasta after we had it in Venice a few years ago. We even bought the cookbook but it's not the same without this pasta. I happened to come across it on Amazon and ordered a variety of this brand - the taste and texture is incomparable to anything else. We don't eat much pasta (for dietary reasons) so, when we do, it has to be worth it. ALL the Cipriani pastas we had were so good so I highly recommend them.
Lea of SF
worth the cost, great pastaOct 17, 2010
By acerlover
I bought the 2-pack. this pasta is perfect! i made cacio e pepe (pecorino/pepper/a bit of the pasta water) the extra cost of this pasta is well worth it. cooks up perfectly, wonderful texture!
Perfect pasta!Jul 04, 2010
By Carolina
I agree with the other reviewers that, even though this might seem a high price to pay for dried pasta, it is absolutely worth it. The pasta itself is so delicious, that it is amazing with just butter and parmesan cheese or a nice olive oil, cherry tomatoes and basil. But the best was with truffle butter and parmesan cheese. It was lovely!
Best pasta everApr 29, 2010
By Elizabeth
They used to sell this at a local grocery store, but I think I was the only one who bought it, so they stopped selling it. It is totally worth what may seem like an exorbitant price because it is tender and delicious and cooks perfectly every time.
| | |
|
