tagliarini

A pasta called tagliarini, he said, with anchovies, tomato, garlic, olive oil, salt and pepper from the cupboard, sweet basil and parsley from the garden, and Romano cheese from a hole in the ground.

The Black Mountain Stout, Rex, 1886-1975 1954

If our knowledge goes a little farther we think also of tagliarini, which is the Italian equivalent of noodles, as it is made with eggs.

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining. Clarence E. Edwords

Crucially it was also at this point that pesto was identified as a sauce for pasta: the 1910 Dizionario moderno genovese-italiano cites taggioen co-o pesto, tagliarini thin strips with pesto as a commonly used phrase.

Delizia! John Dickie 2008

When he came down again to the living room he stood and looked around to see if someone had brought a chair his size during his absence, discovered none, went to the couch and sat, and drew in air clear down to the tagliarini he had swallowed.

The Black Mountain Stout, Rex, 1886-1975 1954

All the haste we made was on the streets, and when we finished our course at the Fior d'Italia we whirled away over toward North Beach to the Gianduja, where had been prepared especially for us tagliarini with chicken livers and mushrooms, and because of its success we had a bottle of Lacrima Christi Spumanti, the enjoyment of which delayed us.

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining. Clarence E. Edwords

Make a brown sauce of one-third beef broth thickened with melted butter and flour and two-thirds tomato sauce, and pour this over the tagliarini.

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining. Clarence E. Edwords

Some of these places combine or interchange the menus of French, Italian and Swiss chefs, a piquant entree, or shellfish served bordelaise, being followed by a paste like lasagne, spaghetti or tagliarini, or by those geometric ravioli whose delights are in inverse ratio to their square.

Fascinating San Francisco Andrew Y. Wood

For ten cents two people can have a dinner of tagliarini that is at once nourishing and satisfying in flavor.

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining. Clarence E. Edwords

To the tagliarini add a handful of mushrooms which have been sliced and fried in butter.

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining. Clarence E. Edwords

Cook one pound of tagliarini in boiling water twenty-five minutes, then draw off the water.

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining. Clarence E. Edwords