Tajarin al Castelmagno
Alternative namesTagliarini, tajarin
Place of originItaly
Region or statePiedmont

Tagliolini (Italian: [taʎʎoˈliːni]) is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (33218 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 egg dough (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]


See also


  1. ^ "Glossary - T : La Cucina Italiana". lacucinaitalianamagazine.com. Quadratum USA. Archived from the original on 2013-08-12. Retrieved 2017-05-30.
  2. ^ "Rich Tajarin Recipe - Tajarin Ricchi". About.com Food. Archived from the original on 2017-08-13. Retrieved 2017-05-30.
  3. ^ "Tajarin, scheda sul sito realizzato dalla". piemonteagri.it. Retrieved November 1, 2012.
  4. ^ "Tajarin with Fresh White Truffle". epicurean.com. Retrieved 2017-05-30.
  5. ^ "How to Make a Classic Bolognese Sauce (Sugo alla bolognese)". The Spruce. Archived from the original on 2016-03-04. Retrieved 2017-05-30.
  6. ^ "Tagliare". dictionary.cambridge.org. Retrieved August 22, 2021.
  7. ^ 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
  8. ^ Tagliolini di Campobasso, Cookaround, Banzai Media, retrieved 20 December 2015
  9. ^ Tagliolini con verdure crude, VicenzaToday, 18 May 2015
  10. ^ ilgiornaledelcibo.it Tajarin albesi Archived 2014-09-08 at the Wayback Machine, retrieved in November 2012
  11. ^ Tagliolini con il sugo d’arrosto alfuoco, retrieved in November 2012