| 释义 |
tagliarini
(‖ taʎʎaˈrini, tæljəˈriːnɪ)
[ad. It. taglierini n. pl. (also used); cf. tagliatelle.]
Egg noodles cut into very narrow strips.
1846[see ravioli]. 1899J. Ross Leaves from our Tuscan Kitchen 69 Repeat the alternate layers of tagliarini, cheese and butter, until the dish is full. 1943A. L. Simon Conc. Encycl. Gastron. IV. 64/1 Italian pastes..known..by different names such as Macaroni, Vermicelli,..Tagliarini, Tagliatelle, [etc.]. 1964E. H. & M. O. Knopf Food of Italy ii. iii. 184 To make tagliarini. Proceed as for lasagne. 1982G. Bugialli Classic Techniques Italian Cooking vi. 138 The finely cut pasta, taglierini almost as fine as angel's hair, is appropriate to very delicate sauces and to broths and soups. |
