Cipriani Classica Tagliolini — Organic Egg Pasta

The finest cut of the range: threads rather than ribbons, rich with egg, done in about two minutes. For the lightest sauces — butter and lemon, a few shavings of truffle, shellfish and olive oil, or a quick toss with lemon oil and a pinch of fleur de sel.

Giuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The kitchen’s pasta was always rolled thin enough to cook in minutes, and Cipriani’s dried egg pasta, made in Italy from durum semolina and 25% egg, carries that idea home. Tagliolini is the finest cut of the range: threads rather than ribbons, done in about two minutes.

• Finish with butter, lemon zest and Parmesan.
• Toss with a light sauce or seafood.

• Made in Italy
• Net weight: 250 g (8.82 oz)
• Cooking guide: approximately 2 minutes; follow the packet and taste for your preferred texture.

Durum wheat semolina, egg (25%).

Contains wheat and eggs.

What sauce suits tagliolini? Anything light: butter and lemon, a little cream and lemon zest, olive oil and shellfish. Heavy ragù overwhelms it.

Can it be served in broth? Yes; tagliolini in brodo is the Venetian way, and the two-minute cook time makes it easy.

How much per person? A 250 g packet serves two generously or three as a first course.