The difference
Maccheroncini di Campofilone vs Tagliolini
Both are fine egg ribbons, but maccheroncini di Campofilone is the thinner extreme, an IGP from the Marche cut so fine it cooks in about a minute, made with seven to ten eggs a kilo and no water. Tagliolini is the narrow Piedmontese ribbon, fine but a step wider and a touch more substantial. When it is almost thread-thin and from Campofilone, it is the maccheroncini.
Maccheroncini di Campofilone
- Family
- Ribbons
- Size
- 350 to 600 mm long
- Surface
- Smooth
- Cook
- 1 to 2 min
Wants: Ragu, Ragu Bolognese, Mixed seafood
Tagliolini
- Family
- Ribbons
- Size
- 2 to 3 mm wide
- Surface
- Smooth
- Cook
- 1 to 2 min
Wants: Butter and parmesan, Broth, Lemon
Keep exploring
See the full profiles for Maccheroncini di Campofilone and Tagliolini, or compare more shapes.
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