Tagliolini e Tartufo with Butter, Olive Oil, and Parmigiano Reggiano: Scordo Pasta Challenge Pasta Shape #142A

Recently, I was fortunate enough to try Calugi's dry tagliolini from Cambiano Castelfiorentino situated between Livorno and Firenze in northwestern Italy.  Calugi makes their tagliolini with eggs and flour but adds truffle for a subtle flavor component.  Calugi uses a special process to create their handmade pasta using special machines regulated at a very low speed to guarantee a perfectly even dough. The dough is then rolled out, cut and laid on special sheets of paper - all folded in the traditional way. The pasta is left in special drying rooms at room temperature with a gradual but continuous change of air for about two days.  The pasta is then beautifully packaged - the best I've seen! 

 

(photo: simple prep with butter, olive oil, black pepper, and grated parmigiano reggiano - note the pasta needs lots of condiment or it will stick)

The pasta can be ordered via the wonderful site lovefromitalia.com ; run by Raleigh McDonald Hussung (who started her company after her many visits to Italy and the multitude of requests to bring back Italian specialty items)!  Tagliolini qualifies as pasta shape 142A for the Scordo Pasta Challenge!