The recipe for our Tagliolini all’ Astice is one of the most popular on our menu. The tagliolini are a type of egg pasta typical of Molise and Piedmont. In Piedmont they are eaten especially on holidays and are made by the grandmothers of the family who know all the secrets of the recipe.
The dough is very simple. It is made with water, flour and eggs. From this dough you obtain a sheet of pastry that must be rolled out to a thickness of 1 or 2 millimeters. Cutting the dough is very important. In fact, the pasta can be called tagliatella or fettuccina if they are between 3 and 4 millimeters wide, and tagliolino between 4 and 5 millimeters wide.
Usually tagliolini go well with vegetable-based sauces or tipical ragù, but we propose the variant with fish. The delicate and refined taste of lobster will conquer your palates. You can choose among many other proposals of first courses from our menu.
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