Tagliolini (Italian: [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]

• 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]

• List of pasta
• Piedmontese cuisine