Tagliolini (Italian pronunciation: [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 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.
