TAGLIARELLE: ARRIGO CIPRIANI'S ORIGINAL TAGLIATELLE A pastry characterised by firmness and fluffiness, two seemingly antagonistic qualities, but which true lovers of taste know perfectly well. Egg pasta should never be al dente, but soft and at the same time firm. You can better understand its quality not by cooking it a minute less, if anything a minute more 'A piece of advice for judging a restaurant: try ordering pasta with butter and cheese' This advice from Arrigo Cipriani applies to good quality pasta, this recipe is naked, it cannot hide anything.
