Tagliolini () is a type of ribbon pasta, long like spaghetti, roughly wide, cut from a sheet of dough 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 and made of egg dough (pasta all'uovo). The dough also contains semolina, flour and salt. It is typically served with butter and truffles (tajarin ai tartufi) or sugo d'arrosto, a sauce made from the drippings of roast meat. 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'.
Variations Tagliolini al limone (with lemon)Angela Frenda: Esplora il significato del termine: Profumo di Costiera con i tagliolini al limoneProfumo di Costiera con i tagliolini al limone, Corriere Della Sera, RCS Mediagroup SpA 2013, retrieved 19 December 2015 Tagliolini di Campobasso (prepared as usual in the town of Campobasso)Tagliolini di Campobasso, Cookaround, Banzai Media, retrieved 20 December 2015 Tagliolini alle verdure (with vegetables)Tagliolini con verdure crude, VicenzaToday, 18 May 2015 Tajarin albesi (prepared as usual in the town of Alba, Piedmont)ilgiornaledelcibo.it Tajarin albesi , retrieved in November 2012 Tagliolini con il sugo di arrosto (in meat roast sauce)Tagliolini con il sugo d’arrosto alfuoco, retrieved in November 2012 Tajarin al tartufo Tajarin con sugo di carne e fegatini (tagliolini in meat sauce and liver) Tajarin al ragù di salsiccia
See also
Piedmontese cuisine List of pasta
References