Grocery
Tallarin Pasta
What it is
Tallarin pasta is a type of long, thin noodle, similar to spaghetti but often slightly wider. It is made from durum wheat semolina and water, a common combination for dried pasta. The shape is designed to hold sauces well, making it a versatile base for many dishes. This pasta is a staple in many cuisines, appreciated for its simple ingredients and satisfying texture when cooked properly. It cooks relatively quickly, making it a convenient option for weeknight meals.
How people cook with it
This pasta is a foundation for countless meals, pairing well with a wide variety of sauces and ingredients.
- With tomato-based sauces
- In creamy pasta dishes
- As a base for stir-fries
- With light olive oil and garlic
To prepare tallarin pasta, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. You can then toss it directly with your prepared sauce in the pot, adding a little reserved pasta water if needed to help the sauce coat the noodles evenly. Serve immediately.
How it differs from similar foods
Compared to very thin pasta like vermicelli, tallarin is more substantial and offers a chewier texture. It is also generally wider than spaghetti, which can affect how it holds chunkier sauces.
Who it is for
Home cooks and professional chefs alike use this pasta for everyday meals and special occasions.
How to keep the rest
Store any unused dried tallarin pasta in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it can last for a long time.