Tagliolini Arrotolati a Mano con Ragù Bianco di Tinca Affumicata e Finocchietto Selvatico

Tagliolini Arrotolati a Mano con Ragù Bianco di Tinca Affumicata e Finocchietto Selvatico is a pasta dish rooted in the culinary traditions of Lake Trasimeno in Umbria, Italy. The name translates to “hand-rolled tagliolini with white ragù of smoked tench and wild fennel.” Tench, a freshwater fish abundant in the lake, has been smoked locally for centuries as a method of preservation, while wild fennel grows prolifically in the surrounding hillsides. The dish is served at Il Molo in Passignano sul Trasimeno, as documented by *Sentieri Golosi*, a regional food guide that highlights authentic Umbrian recipes.

The key ingredients are fresh egg tagliolini, hand-rolled to a delicate thickness; smoked tench, which provides a deep, woodsy flavor; wild fennel, lending an anise-like aroma; and a white ragù, meaning the sauce is made without tomato, typically based on a soffritto of onion, celery, and carrot, deglazed with white wine and finished with a touch of cream or broth. A great version distinguishes itself by the perfect texture of the pasta—al dente yet tender—and the balance between the fish’s smokiness and the fennel’s freshness, without any one element overpowering the others. The ragù should be moist but not soupy, coating each strand of tagliolini evenly.

Regional variations exist around Lake Trasimeno: some cooks substitute tench with smoked perch or pike, while others add a pinch of pecorino cheese for richness. In coastal areas, similar white ragù preparations use eel or mullet, but the combination of hand-rolled pasta, smoked tench, and wild fennel remains a signature of Umbrian lake cuisine. Il Molo’s interpretation, praised by *Sentieri Golosi*, exemplifies the dish’s rustic elegance.