Tagliolini vs Tajarin
Tagliolini is very narrow egg ribbon, 2 to 3 mm wide. Tajarin is hair-thin golden egg ribbon.
Side by side, to scale
10 mmTagliolini: 250 to 300 mm by 2 to 3 mm
Tajarin: 250 to 300 mm by 1.5 to 3 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Ribbons |
|---|---|---|
| Region | Piedmont | Piedmont |
| Section | Very narrow egg ribbon, 2 to 3 mm wide | Hair-thin golden egg ribbon |
| Length | 250 to 300 mm | 250 to 300 mm |
| Width or diameter | 2 to 3 mm | 1.5 to 3 mm |
| Wall or thickness | 0.6 to 1 mm | 0.5 to 0.8 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 2 to 4 min | 1 to 3 min |
| Brands with a page | Rummo, La Molisana | not measured |
| Catalogue numbers | Rummo no. 93, La Molisana no. 200 | not measured |
| Cook time across brands | 3 to 4 min | not measured |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 11.3 g | 11.3 g |
| Products catalogued | 7 | not measured |
| Pairs with | Butter and sage, In brodo, Lemon and butter, Porcini | Butter and sage, Porcini, In brodo |
Tagliolini
Thin and delicate, so the sauce must be light and quick. Butter and truffle, a meat-roasting juice, a clear broth, a lemon butter. Anything with pieces overwhelms it.
Tajarin
The pasta is the point, so the sauce is a film: melted butter, truffle, the juices from a roast. Nothing heavier.
Can you swap them?
Tajarin for tagliolini: yes, the Piedmontese yolk-rich version.
Tagliolini for tajarin: yes, the same cut with fewer yolks.
Both take Butter and sage, In brodo, Porcini.
Only tagliolini: Lemon and butter.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.