Arrigo Cipriani chose the best Italian ingredients he could find to make the renowned pasta that is served in Harry’s Bar and Cipriani restaurants all around the world. It’s a simple recipe – of durum wheat semolina and eggs. Better still, it cooks in no time, well about three minutes, thanks to its thinness and the very low moisture content of the dough after it’s been slow dried over 14 hours. This classic Tagliolini is long and thin, perfect with a simple dressing of butter and Parmesan.