Tagliolini
tah-lyoh-LEE-nee
Very narrow egg ribbon, 2 to 3 mm wide.
2.5 mm wide, 0.8 mm thick
Name. Tagliatelle with the diminutive -ini. Little cut ones. Taglierini in some regions, tajarin in Piedmont.
What it is
Tagliolini is the narrowest ribbon, cut two or three millimetres wide from a thin egg sheet, so it looks like a flat spaghetti. Piedmont's tajarin is the richest version, made with a very high count of egg yolks and served with butter and white truffle.
Because it is thin and fresh, it cooks in a couple of minutes and is at its best in broth or with butter.
How to cook tagliolini
2 to 4 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
2:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the tagliolini. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Fresh pasta has no dry core. It is done when it is tender, not when it resists.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
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.
Pairs with: Butter and sage · In brodo · Lemon and butter · Porcini
Classic plates: Tajarin al burro e tartufo, Tagliolini in brodo, Tagliolini al limone, Tagliolini al ragu di carne arrosto.
By brand: numbers, cook times, spec sheets
2 brands, 2 product pages. Cook times run from 3 to 4 minutes across brands, so read the box, not a rule. A blank cell is a figure the brand does not state.
| Brand | Product | No. | Cook | Width or Ø | Wall |
|---|---|---|---|---|---|
| Rummo | Tagliolini All'Uovoegg | 93 | 3 min | 1.6 mm | 0.7 mm |
| La Molisana | Tagliolini N.200 All'Uovoextra di lusso | 200 | 4 min |
Nutrition
Per 100 g of fresh pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 288 kcal | 11.3 g | 54.7 g | g | 2.3 g | 26 mg | 3.4 mg |
| Cooked | 131 kcal | 5.2 g | 24.9 g | g | 1.1 g | 6 mg | 1.1 mg |
One portion. 100 g dry becomes about 220 g cooked, 288 kcal and 11 g of protein. Pasta takes on 2.2 times its weight in the pot.
Who makes tagliolini
7 tagliolini products are catalogued, most of them sold in United States, Italy, Poland.
Brands: Kawu (1), Marilungo (1), Giovanni Rana (1), Carrefour (1), Pirro (1).
No tagliolini? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
tagliarini, tagliatini (Tuscany), taglierini, tajarin, tajarin (Piedmont).
Read more
Semolina versus egg dough: the two doughs of Italian pasta
The difference between durum semolina pasta and egg pasta: flour, water, eggs, where each is made, how each cooks, and which sauces each dough wants.
Fresh versus dried pasta: neither is better, they are different foods
The difference between fresh and dried pasta: dough, texture, cook time, storage, and which shapes and sauces belong to each.
Sources
- Tagliolini All'Uovo (egg), Rummo (cook time, catalogue number, spec sheet dimensions, from the brand's own product page)
- Tagliolini N.200 All'Uovo (extra di lusso), La Molisana (cook time, catalogue number, from the brand's own product page)
- Cook time: fresh egg pasta.
- Photograph: Taglioni side.png, Popo le Chien, CC0.
- Open Food Facts (products, brands, labels), Open Database License, read on 2026-08-25.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169727, Pasta, fresh-refrigerated, plain, as purchased; FDC 169728, Pasta, fresh-refrigerated, plain, cooked), public domain. The cooked yield is derived from the two energy figures.
- Tagliolini, Wikipedia (names, origin), CC BY-SA 4.0
- Q20046, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.