tagliolini

{{Short description|Type of pasta}}

{{Italics title}}

{{Infobox food

| name = Tagliolini

| image = File:2016 1129 Turin Tajarin al Castelmagno.jpg

| caption = Tajarin al Castelmagno

| alternate_name = Tagliarini, tajarin

| country = Italy

| region = Piedmont

| creator =

| course =

| type = Pasta

| served =

| main_ingredient =

| variations =

| calories =

| other =

}}

Tagliolini ({{IPA|it|taʎʎoˈliːni|lang}}) or taglioni is a type of ribbon pasta, long like spaghetti, roughly {{cvt|2|–|3|mm|in|frac=32}} 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{{Cite web| url= http://lacucinaitalianamagazine.com/glossary/T|title=Glossary - T : La Cucina Italiana|website= lacucinaitalianamagazine.com |publisher=Quadratum USA| archive-url= https://web.archive.org/web/20130812032526/http://lacucinaitalianamagazine.com/glossary/T|archive-date=2013-08-12|url-status=dead|access-date=2017-05-30}} and made of egg dough (pasta all'uovo). The dough also contains semolina, flour and salt.{{Cite news| url= http://italianfood.about.com/od/meatsauces/r/blr0746.htm |title=Rich Tajarin Recipe - Tajarin Ricchi|work= About.com Food| access-date= 2017-05-30| url-status= dead| archiveurl= https://web.archive.org/web/20170813153028/http://italianfood.about.com/od/meatsauces/r/blr0746.htm|archivedate=2017-08-13}}{{cite web| url= http://www.piemonteagri.it/qualita/prodotti/paste-e-dolci/scheda/348-tajarin | title= Tajarin, scheda sul sito realizzato dalla| website= piemonteagri.it| accessdate= November 1, 2012}} It is typically served with butter and truffles (tajarin ai tartufi){{Cite web| url= http://www.epicurean.com/featured/tajarin-with-fresh-white-truffle.html|title=Tajarin with Fresh White Truffle|website= epicurean.com|access-date= 2017-05-30}} or sugo d'arrosto, a sauce made from the drippings of roast meat.{{Cite news|url=http://italianfood.about.com/od/meatsauces/r/blr0747.htm|title=How to Make a Classic Bolognese Sauce (Sugo alla bolognese)|work=The Spruce|access-date=2017-05-30|archive-date=2016-03-04|archive-url=https://web.archive.org/web/20160304083742/http://italianfood.about.com/od/meatsauces/r/blr0747.htm|url-status=dead}} 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'.{{cite web |url=https://dictionary.cambridge.org/dictionary/italian-english/tagliare |title=Tagliare |website= dictionary.cambridge.org |access-date=August 22, 2021}}