Taglierini or tagliolini are a type of thin, drawn tagliatelle with the addition of fresh eggs to the semolina. They are traditionally prepared in bundles; in the past they were measured with an overturned mug. A version of taglierini made without egg also exists, as does a longer version called “erba di mare” in some coastal areas.
In the past those of Molise and Apulia believed that eating egg noodles would improve a new mother’s milk. For this reason, it was customary to offer new parents a tray of noodles along with two pigeons for making a good broth.
There are several names for this type of noodle from North to South, with many variations in the preparation of the dough. To name a few, they are called “tajarin” in Piedmont, “tajarille” in Abruzzo and Molise or “tajulì pilusi” in Marche.
Taglierini are wonderful both on their own combined with delicate sauces based on fish or vegetables, as well as in soups.