Cipriani's Tagliolini, made at Cipriani's Venetian facilities, boast a distinctive roughness to the touch, attributed to the high quality of the semolina used in production, a symbol of craftsmanship. Their characteristic straw-yellow hue, typical of egg pasta, reflects their meticulous preparation. Uniform after cooking, this pasta is light yet resilient, encapsulating the distinctive flavor of durum wheat. Renowned worldwide, Cipriani's Tagliolini are the pasta choice served in every renowned Cipriani restaurant around the world.