The long delicate egg pasta comes in many forms from very thing tagliolini to the large frappe. They combine very easily with a variety of sauces. Here we have tried to give some fresh ideas that are delicious and enjoyed by all.
Tagliolini Fantasia Ingredients for 4 portions: - 240g Dallari Thin Tagliatelle 36 - 120g 5 Cheese Sauce - 60ml Milk - 100g Porcini del Boscaiolo - 50g Parmigiano Reggiano - 5 Slices Ham - Freshly Chopped Flat Leaf Parsley - Knob of Butter Pan fry the ham cut into slithers in the butter, then add the porcini, the 5 cheese sauce, milk and little of salted water where the pasta is cooking. Cook the pasta in salted boiling water till al dente.  Strain and toss in the sauce adding the parmigiano reggiano and parsley. Serve at once.	Frappe with Salmon and Rucola IIngredients for 4 portions: - 250g Dallari Frappe (Pappardelle) - 200g Salmon Sauce - 50ml Cream - 1 Small Bunch Wild Rocket - Handful of Diced Tomatoes Heat the salmon sauce with the cream. Cook the frappe in salted boiling water until al dente, strain and toss in the salmon sauce, add the wild rocket and the diced tomatoes. Pan fry quickly on a very high heat and serve at once.