Tagliolini are the finest of the egg ribbons: thin, golden and quick to cook, made for sauces with a light touch.

Egisto Grilli makes these in Italy from durum wheat semolina and egg, bronze-drawn for a subtly textured surface and slow-dried at low temperature. The slow drying keeps the ribbons delicate but resilient, so they cook evenly and don't turn soft.

Expect a silky, tender bite and a rich egg flavour. The fine ribbons coat themselves effortlessly in butter or cream, which makes them one of the quickest routes to a very good supper. They cook in a matter of minutes, so dinner can be on the table almost before the sauce is ready.

Toss them with a light cream and Parmigiano sauce, or simply with good butter and a handful of fresh herbs.