Taglierini is thin pasta like the type that is shaped in what form?
Taglierini Taglierini ] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough ("pasta all'uovo"). The dough also contains semolina, flavor and salt. It is typically served with butter and truffles ("tajarin ai tartufi") or meat roast sauce. Taglierini finish in short cooking time, exceedingly on fresh doug and fit best to light sauces, fish, delicacies or soups.
Amatriciana sauce Sugo or salsa all'amatriciana (] ) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, tomato, and in most variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the "Amatriciana" is one of the best known pasta sauces in Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio.