Cipriani Food Tagliardi Extra Thin Egg Pasta w/ Spinach 8.82 oz
In 1931, a long sought dream became reality. Giuseppe Cipriani opened the doors to Harrys Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others like you would want to be served yourself. His vision of luxury in simplicity would touch the soul of people all over the world. At Harrys Bar in Venice, an Italian National Landmark since 2001, all clients are treated like royalty. The secret of Cipriani isnt about what can be seen or touched, but what can be felt and sensed. Its intangible but palpable. It cant be patented, But even after 75 years it hasnt been duplicated by others. Every 8.82 ounces of Tagliolini, Tagliarelle, Tagliardi, Pappardelle uses at least 1 gallon of salted water. Wait to boil, then deep the pasta in the water and stir gently at first. Let it boil the time specified on each box. Maybe a little bit more. Egg pasta needs to be ductile. Thats the way we like it. Strain off all the water well. Add condiments in the same pot you have used to boil. Tagliardi are the Cipriani interpretation of maltagliati. Little squares of our pasta dough, approximately 3 cm on each side. Delicious with ragout or with Pesto. The unique shape and the extraordinary texture upon cooking make Tagliardi particularly versatile: they are also excellent for oven baked pasta.