Tagliolini

Tagliolini, tagliatelle’s lesser known cousin!

The difference is in the ‘taglia’ (cut)!

Although the name tagliolini sounds similar to tagliatelle, the two are not really the same except that both are traditionally egg pasta cut into ribbons. In fact, the word ‘taglia’ means cut in Italian and the difference is actually in the cut!

Tagliolini are long strands of pasta somewhere between capellini and tagliatelle in width. Each strand of pasta is usually around 2-3mm wide and is sometimes slightly cyndrical. I say sometimes because information about this pasta is rather confusing.

Tagliolini al prosciutto di San Daniele with poppy seeds — Al prosciutto di San Daniele with poppy seeds

Tagliolini or taglierini? That is the question!

Many Italians also call this pasta ‘taglierini’. Even Wikipedia says tagliolini is another name for taglierini! However, after much sifting through tons of information, I believe these are two almost identical but separate pasta types. After all, the king of commercial pasta, ‘Barilla’, sells them as two different types of pasta.

Taglierini are flat but thinner than tagliatelle and take slightly longer to cook. Whereas tagliolini are slightly rounder and slimmer and require less cooking time. Here in Italy, we can often find dried tagliolini sold as pasta nests.

pasta pastiera made with tagliolini — Pastiera Napoletana

In the past, Italians ate this fine egg pasta mostly in soups. But, nowadays, they often serve it with light pasta sauces, especially seafood, vegetable and creamy sauces. You can find it on the table in a number of Italian regions. In Liguria, Emilia-Romagna, Molise and Piemonte they consider tagliolini a typical regional pasta.

In Piemonte, it is also called ‘tajarin’ in the local dialect and often made with lots of egg yolks, especially orange yolks. ‘Tajarin in Piemonte are sometimes very thin, around 1mm.

There are many delicious ways to cook tagliolini.

Whilst researching this pasta, I found so many delicious recipes! Some of these were perhaps more suited to the slightly thicker, flatter taglierini. However, I reckon since the difference isn’t so great, you can use either. Many Italians treat these pasta types as being the same anyway.

Both these pastas are perfect for many delicate pasta dishes and a nice alternative to spaghetti. Take a look at my post for alla mediterranea sauce which we ate in a restaurant during a family confirmation lunch. The chef used tagliolini and the dish was superlicious!

tagliolini pasta pie (crostata) — Neapolitan pasta pie (crostata)

I have also posted a recipe with white truffle and a super easy au gratin with ham and cream which all the family are bound to love! You can even find sweet pasta recipes with tagliolini.