Back تاليريني Arabic تاليرينى ARZ Tallarina Catalan Tagliolini German Tallarín Spanish Tallarin Basque تاگلیولینی Persian Tagliolini French טליוליני HE Tagliolini Italian
 Tajarin al Castelmagno | |
| Alternative names | Tagliarini, tajarin |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Piedmont |
Tagliolini (Italian: [taʎʎoˈliːni]) or taglioni is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3⁄32–1⁄8 in) 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[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]
- ^ "Glossary - T : La Cucina Italiana". lacucinaitalianamagazine.com. Quadratum USA. Archived from the original on 2013-08-12. Retrieved 2017-05-30.
- ^ "Rich Tajarin Recipe - Tajarin Ricchi". About.com Food. Archived from the original on 2017-08-13. Retrieved 2017-05-30.
- ^ "Tajarin, scheda sul sito realizzato dalla". piemonteagri.it. Retrieved November 1, 2012.
- ^ "Tajarin with Fresh White Truffle". epicurean.com. Retrieved 2017-05-30.
- ^ "How to Make a Classic Bolognese Sauce (Sugo alla bolognese)". The Spruce. Archived from the original on 2016-03-04. Retrieved 2017-05-30.
- ^ "Tagliare". dictionary.cambridge.org. Retrieved August 22, 2021.