The thin pasta shape used in Italian Tagliolini recipes comes from the northwest Italian region of Piedmont, especially the Langhe area, which is just south of Alba.
Locals call this pasta shape “tajarin,” and it’s a favorite in most Tagliolini recipes. It’s been a part of the Piedmontese culinary tradition for a long time because of its rich dough made with egg yolks, which goes well with smoother and slightly thinner pasta sauces, especially a traditional white truffle sauce made with highly prized ingredients from the area.
Tagliolini, which are also called Tajarin, are a type of fresh egg pasta that comes from Piedmont, especially the Langhe area. Tagliolini are long, thin, and deep yellow because they have a lot of egg yolk. They are served with rich sauces made from meat, like roast sauce, or with butter, cheese, and a few slices of truffles.
Not to be confused with tagliatelle, which is also egg pasta cut into ribbons but is not the same thing. Many Tagliolini recipes can be very similar to tagliatelle recipes. Since “taglia” means “cut” in Italian, you can figure out what makes them different from each other just by looking at their names.
Tagliatelle is usually around 3 mm thick and 6 mm wide, while Tagliolini is only about 1 mm thick and 3 mm wide (ever so slightly thicker than capellini). Also, even though both are called “egg pasta,” Tagliolini dough is usually made with only egg yolks.
This makes it clear why any Italian would be angry if you called these two shapes of pasta the same thing.
16 Best Italian Tagliolini Recipe Choices for Home Cooking
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Taglioni is a thin, flat ribbon pasta, similar to tagliatelle. If you can’t find it, use linguine for this vegetarian pasta dish instead
We will accompany you in the preparation of Aubergine & Chilli Tagliolini, a classic of the Italian cousin: that could be the perfect pairing for a wide pasta such as tagliatelle or pappardelle, for a luscious experience with the right balance of flavour and texture. By following this Tagliolini recipe, you will end up with a delicious Aubergine & Chilli Tagliolini dish.
We know you will love the Tagliolini recipe featured in this Saltbush and Squid Ink Tagliolini with Crab and Finger Lime dish.
With squid ink to color half of our pasta, it made sense to feature some fishy stuff (yes, technically crustaceany stuff) for the final dish. So little Al selected some fine looking blue swimmer crabs, or blue manna as we used to call them back home, to form the basis for our sauce.
The other half of our pasta is flavored with good old Aussie saltbush, and we couldn’t resist teaming this up with a generous and colorful handful of finger lime.
Grazia Soncini uses dainty baby squid to create a beautifully light seafood pasta dish, with freshly picked Courgette flowers adding a finishing touch of vibrant color. The secret to this Tagliolini recipe is to cook the baby squid quickly at high heat so they retain their delicate soft texture.
Based on a Tagliolini recipe from Cipriani’s Harry’s bar in Venice, this Tagliolini dish is a real gem. All you need is pasta, eggs, ham, grated Parmigiano and cream and 30 minutes 0f your time to have this family favorite on the table. Also a great way to use up leftover holiday ham.
I’m always on the lookout for easy Tagliolini recipes that can be thrown together at a moment’s notice but are still very tasty and will be loved by everyone! In the world of Italian pasta, there are many! Interestingly, most of these don’t find their way on to restaurant menus or celebrity cook shows.
Tagliolini baked in broth (bassotti) is a very old Tagliolini recipe from Romagna. Once upon a time, this dish was made in the embers of the kitchen hearth with pork bone stock. Today, of course, Italians make it in the oven and usually with beef or chicken stock.
Pasta in this Tagliolini recipe recipe are actually my favorite type of egg pasta. This pasta is traditional in much of Northern Italy, particularly Liguria, Piemonte, Molise and Emilia-Romagna, where this bassotti recipe is from.
This delectable seafood pasta is the perfect Tagliolini recipe for any occasion
While your prawn stock is simmering that’s the perfect time to make your pasta from scratch. Alessandro Pavoni’s tip is to make your dough dry and crumbly, then vacuum seal it and leave it at room temperature for 20-30 minutes. “You will have a perfectly hydrated pasta dough…”
This light summer Tagliolini recipe from a restaurant in Bologna is really tasty, fresh and healthy. It’s also has a no-cook sauce, meaning all you have to cook is the pasta. So, perfect for summer and easy week night meals.
I first came across this recipe in a huge Italian recipe book I bought last year. This book has 5,000 regional recipes. Not all are pasta, of course, but there are a lot of delicious sounding pasta dishes in it that I want to make!
What I love about this Tagliolini recipe is the freshness that the tomatoes bring, making it seem like a late-summer rather than early autumn dish. Tomatoes of all varieties will be going out of season in the next few weeks, so what better way to say goodbye to them?
The combination of the prosciutto and the cheese goes back centuries, if not millennia. It’s a comforting taste, a real umami burst, that medieval Italians would have been familiar with and really helps you to connect to the timelessness of Italian cuisine. (The tomatoes of course would have come a lot later.)
Want more ideas to round-out your Recipe Box?
A lot of great options are in these posts!
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Carbonara is a famous pasta sauce, that you’ve probably seen in lots of Italian restaurants. If you weren’t always satisfied by it, that’s probably because they weren’t the exact, authentic Tagliolini recipe. Here we give you the exact recipe, as you serve it in Italy.
And remember: There’s no heavy cream in carbonara!
When you think about baked pasta, what comes to mind? For most people baked pasta usually means baked pasta tubes like rigatoni or Tortiglioni al Forno or lasagna al Forno. Traditionally both are made with a meat Ragu, white béchamel sauce and lots of cheese! However, there are vegetarian versions too.
These dishes are the ultimate in comfort food and much loved in Italy and abroad. But actually, Italians bake pasta in so many different ways. Some, like this Tagliolini recipe for pasta pie, are quite easy to make. Others are very complicated and require a lot of stages of preparation.
A rich and creamy sauce perfectly accompanies the Tagliolini recipe, better if homemade.
Very easy to prepare, in just 15 minutes we can serve a dish that everyone will love.
With tagliatelle and pappardelle, Tagliolini are a long egg pasta typical of Italian cuisine. The three types of formats differ for their width. While the ingredients are always the same in proportion of 100 g of flour and 1 egg.
Tagliolini with mushrooms and cream is a tasty and easy pasta dish of Italian Cuisine: make Tagliolini pasta and serve them with mushrooms and cream.
This Tagliolini recipe for creamy Tagliolini and mushrooms makes a mouthwatering pasta dish using cremini mushrooms, fresh parsley, white wine, garlic, and butter – what are you waiting for?
Serve this fantastic recipe with Homemade Garlic Bread for a delicious Italian meal you’ll love!
With just one mouthful of this Northern Italian Tagliolini recipe for pasta with taleggio and black truffle, you will fully understand why truffles are the most prized of foraged foods and have been called the diamonds of the kitchen!
Tagliolini al prosciutto di San Daniele is a creamy, rich and luxurious Tagliolini recipe from Friuli Venezia Giulia. It is made with one of Italy’s best melt-in your-mouth prosciutto Crudo and egg pasta ribbons. An elegant pasta dish perfect for special occasions.
Italians have been preserving pork meat with salt since before the times of Ancient Rome. However, it was the Romans who first started air curing salted pork to make what, today, we call Italian Prosciutto Xrudo.
Tagliolini Al Limone is an easy Tagliolini recipe that can be made in just 15 minutes! The thin pasta is coated in a rich and creamy cheese sauce with delicate notes of lemon.
It’s perfect for those nights when you want a comforting Italian pasta dish without the fuss! Tagliolini al Limone recipe is our favorite quick summer dinner to serve our guests.
In Italian, these Tagliolini pasta arancini (croquettes) are also known as Crochette di Tagliolini or the Ordura di Tagliolini recipe. Naples is famous for its street food which includes many specialties.
The most well-known Neapolitan street food is, of course, pizza! However, there are also many fried treats such as simple pastries, fried dough balls, potato croquettes, fried polenta triangles, Fiorilli and seaweed in batter, fried pizza and the very popular Frittatine di pasta and pasta Aranchi.
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