But yes you're right that taglierini is a thinner tagliatelle. But considering I don't know the difference between when something's tagliatelle and the wider linguine, this is not as helpful an explanation as I might hope.
You two keep using that word. I do not think it means ANYTHING IN THE FACE OF "COCOA", "MASCARPONE", AND "CRUSHED CHILE."
Incidentally, taglietelle is 1/4' wide, taglierini is 1/8" wide, and the real difference between them and fettuccine et. al. (aside from the fact that they are slightly thinner) is that they're supposed to be cut by hand (from the Italian "tagliare", to cut.)
Irrelevant, really. That's just what the recipe calls for. I'm eating it in my head right now. . .
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branchandroot
(no subject)
Date: 2012-04-09 01:20 am (UTC)(no subject)
Date: 2012-04-09 01:21 am (UTC)(no subject)
Date: 2012-04-09 03:45 am (UTC)Taglietelle is regular bow tie pasta ("if you're American and fat").
Taglierini ... well it looks like a diminutive. So is it small "bow tie" pasta?
(no subject)
Date: 2012-04-09 03:46 am (UTC)Farfalle. That's what I was thinking of.
(no subject)
Date: 2012-04-09 03:59 am (UTC)But yes you're right that taglierini is a thinner tagliatelle. But considering I don't know the difference between when something's tagliatelle and the wider linguine, this is not as helpful an explanation as I might hope.
(no subject)
Date: 2012-04-09 04:07 am (UTC)(no subject)
Date: 2012-04-09 04:50 am (UTC)Incidentally, taglietelle is 1/4' wide, taglierini is 1/8" wide, and the real difference between them and fettuccine et. al. (aside from the fact that they are slightly thinner) is that they're supposed to be cut by hand (from the Italian "tagliare", to cut.)
Irrelevant, really. That's just what the recipe calls for. I'm eating it in my head right now. . .
(no subject)
Date: 2012-04-09 05:04 am (UTC)