Taignale

Taignale is a traditional pasta shape originating from the Emilia-Romagna region of Italy. These small, hand-rolled pasta pieces are typically made from a simple dough of flour and eggs, similar to tagliatelle or fettuccine. The distinctive feature of taignale is their irregular, slightly flattened and twisted form, often described as resembling small ears or rough ribbons. This artisanal shaping is traditionally done by hand, which contributes to their unique texture and ability to hold sauce. The name "taignale" is believed to derive from the Italian word "tagliare," meaning to cut, possibly referring to the way the dough is cut or shaped.

Taignale are commonly served with rich and hearty sauces, such as ragù alla bolognese, or with simple butter and sage. Their slightly uneven surface and the presence of little nooks and crannies are ideal for clinging to thicker, meat-based sauces. While not as widely known internationally as some other Italian pasta shapes, taignale remain a beloved and integral part of the culinary heritage of Emilia-Romagna, often prepared for special occasions and family gatherings. Their preparation emphasizes the connection between simple ingredients and skilled craftsmanship.