Tagliolini

Tagliolini or taglioni is a type of ribbon pasta, long like spaghetti, roughly 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 and made of egg dough. The dough also contains semolina, flour and salt. It is typically served with butter and truffles 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'.

Variations

Tagliolini al limone Tagliolini di Campobasso Tagliolini alle verdure Tajarin albesi Tagliolini con il sugo d'arrosto Tajarin al TartufoTajarin con sugo di carne e fegatini

''Tajarin al ragù di salsiccia''