Tagliolini
Tajarin al Castelmagno
Alternative namesTajarin, Taglierini
TypePasta
Place of originItaly
Region or statePiedmont

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[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]

Variations

See also

References

  1. ↑ "Glossary - T : La Cucina Italiana". lacucinaitalianamagazine.com. Quadratum USA. Archived from the original on 2013-08-12. Retrieved 2017-05-30.
  2. ↑ "Rich Tajarin Recipe - Tajarin Ricchi". About.com Food. Archived from the original on 2017-08-13. Retrieved 2017-05-30.
  3. ↑ "Tajarin, scheda sul sito realizzato dalla". piemonteagri.it. Retrieved November 1, 2012.
  4. ↑ "Tajarin with Fresh White Truffle". epicurean.com. Retrieved 2017-05-30.
  5. ↑ "How to Make a Classic Bolognese Sauce (Sugo alla bolognese)". The Spruce. Retrieved 2017-05-30.
  6. ↑ "Tagliare". dictionary.cambridge.org. Retrieved August 22, 2021.
  7. ↑ Angela Frenda: 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
  8. ↑ Tagliolini di Campobasso, Cookaround, Banzai Media, retrieved 20 December 2015
  9. ↑ Tagliolini con verdure crude, VicenzaToday, 18 May 2015
  10. ↑ ilgiornaledelcibo.it Tajarin albesi Archived 2014-09-08 at the Wayback Machine, retrieved in November 2012
  11. ↑ Tagliolini con il sugo d’arrosto alfuoco, retrieved in November 2012
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