Tagliolini di Mais is a traditional Piedmontese long pasta made from organic corn flour and water, without gluten or eggs. This artisan pasta is inspired by Alba's famous tajarin noodles, and its slow drying process gives it an exceptionally pleasant texture.

The pasta is produced in Italy on a small scale using artisan methods with 100% Italian organic corn. The dough is cold-rolled and slowly dried for 22–24 hours, which preserves the natural flavor of the corn and makes the pasta significantly more refined than quickly dried industrial pastas.

The tagliolini have a firm, silky texture and a gentle, slightly sweet, and very clean corn flavor.

Serve with a simple tomato sauce, butter and sage, or a vegetable ragù. A fresh Italian lager, dry apple cider, or a light white wine such as Arneis pairs particularly well with it.