Tagliolini (Italian:[taʎʎoˈliːni]) is a type of ribbon
pasta, long like
spaghetti, roughly 2–3 mm (3⁄32–1⁄8 in) wide, similar to
tagliatelle, but thin like
capellini. It is a traditional recipe in the
Molise and
Piedmont regions of
Italy. In Piedmont it is called tajarin[1] and made of
eggdough (pasta all'uovo). The dough also contains
semolina,
flour and
salt.[2][3] It is typically served with
butter and
truffles (tajarin ai tartufi)[4] or sugo d'arrosto, a
sauce made from the drippings of roast
meat.[5]Tagliolini have a short cooking time, especially when made from fresh dough, and work best with light sauces,
fish,
delicacies or
soups.
The word tagliolini is a diminutive of tagliare, which means 'to cut'.[6]