View source for 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, 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'''''<ref>{{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}}</ref> and made of [[Eggs as food|egg]] [[dough]] (''pasta all'uovo''). The dough also contains [[semolina]], [[flour]] and [[salt]].<ref>{{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}}</ref><ref>{{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}}</ref> It is typically served with [[butter]] and [[truffle]]s (''tajarin ai tartufi'')<ref>{{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}}</ref> or ''sugo d'arrosto'', a [[sauce]] made from the drippings of roast [[meat]].<ref>{{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}}</ref> ''Tagliolini'' have a short cooking time, especially when made from fresh dough, and work best with light sauces, [[fish]], [[Delicacy|delicacies]] or [[Soup|soups]].

The word ''tagliolini'' is a diminutive of ''tagliare'', which means 'to cut'.<ref>{{cite web |url=https://dictionary.cambridge.org/dictionary/italian-english/tagliare |title=Tagliare |website= dictionary.cambridge.org |access-date=August 22, 2021}}</ref>

==Variations==
* ''Tagliolini al limone'' (with [[lemon]])<ref>Angela Frenda: [http://raccontidicucina.corriere.it/2015/07/09/profumo-di-costiera-con-i-tagliolini-al-limone/?refresh_ce-cp ''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</ref>
* ''Tagliolini di [[Campobasso]]'' (prepared as usual in the town of Campobasso)<ref>[http://www.cookaround.com/ricetta/tagliolini-di-campobasso.html ''Tagliolini di Campobasso''], Cookaround, Banzai Media, retrieved 20 December 2015</ref>
* ''Tagliolini alle verdure ''(with [[vegetable]]s)<ref>[http://www.vicenzatoday.it/ristoranti/ricette/tagliolini-con-verdure-crude.html ''Tagliolini con verdure crude''], VicenzaToday, 18 May 2015</ref>
* ''Tajarin albesi'' (prepared as usual in the town of [[Alba, Piedmont]])<ref>[http://www.ilgiornaledelcibo.it/ricette/ricetta-scheda.asp?id_ricetta=848&scheda=Tajarin+albesi ilgiornaledelcibo.it ''Tajarin albesi''] {{Webarchive|url=https://web.archive.org/web/20140908133832/http://www.ilgiornaledelcibo.it/ricette/ricetta-scheda.asp?id_ricetta=848&scheda=Tajarin+albesi |date=2014-09-08 }}, retrieved in November 2012</ref>
* ''Tagliolini con il sugo d'arrosto'' (in meat roast sauce)<ref>[http://alfuoco.wordpress.com/2012/01/08/tagliolini-con-il-sugo-darrosto/ Tagliolini con il sugo d’arrosto] alfuoco, retrieved in November 2012</ref>
* ''Tajarin al Tartufo''
* Tajarin con sugo di carne e fegatini (Tagliolini in meat sauce and liver)<ref>{{Cite web |title=Giallo Zafferano |url=https://ricette.giallozafferano.it/Tajarin-con-sugo-di-carne-e-fegatini.html}}</ref>
* Tajarin al ragù di salsiccia <ref>{{Cite web |title=Giallo Zafferano |url=https://ricette.giallozafferano.it/Tajarin-30-tuorli-al-ragu-di-salsiccia.html}}</ref>

==See also==
{{Portal|Italy|Food}}
* [[List of pasta]]
* [[Piedmontese cuisine]]

==References==
{{Reflist}}

{{Pasta}}

[[Category:Types of pasta]]


{{Italy-cuisine-stub}}
[[Category:Cuisine of Piedmont]]
[[Category:Pasta dishes]]
[[Category:Italian cuisine]]