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TaglieriniTemplate:IPA-it (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin[1] and made of egg dough (pasta all'uovo). The dough also contains semolina, flavor and salt. [2][3] It is typically served with butter and truffles (tajarin ai tartufi)[4] or meat roast sauce.[5] Taglierini finish in short cooking time, exceedingly on fresh doug and fit best to light sauces, fish, delicacies or soups.
