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Tagliolini
Type of pasta From Wikipedia, the free encyclopedia
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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]
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Variations
- Tagliolini al limone (with lemon)[7]
- Tagliolini di Campobasso (prepared as usual in the town of Campobasso)[8]
- Tagliolini alle verdure (with vegetables)[9]
- Tajarin albesi (prepared as usual in the town of Alba, Piedmont)[10]
- Tagliolini con il sugo d'arrosto (in meat roast sauce)[11]
- Tajarin al Tartufo
- Tajarin con sugo di carne e fegatini (Tagliolini in meat sauce and liver)[12]
- Tajarin al ragù di salsiccia [13]
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See also
References
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