Tagliolini
| Use attributes for filter ! | |
| Category | Ribbon pasta |
|---|---|
| Pronunciation | tal'yə-leʹne |
| Literal meaning | From 'tagliare': to cut |
| Typical cooking time | 6-9 minutes |
| Variants | Tagliatelle |
| Possible substitutes | Tagliatelle |
| Fettuccine | |
| Vermicelli | |
| Spaghettini | |
| Origin | Italy |
| Date of Reg. | |
| Date of Upd. | |
| ID | 4056278 |
About Tagliolini
Tagliolini is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm 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 and made of egg dough. The dough also contains semolina, flour and salt.