Tagliolini

A very thin long flat egg-dough pasta, narrower than tagliatelle, for delicate cream, truffle and seafood sauces and broth.

Tagliolini is a very thin long flat pasta of egg dough, narrower than tagliatelle but wider and a bit firmer than spaghetti, cooking in 2–3 minutes. It is served with delicate sauces — butter and truffle, light cream, seafood, lemon, pesto and salmon, and also in broth (tagliolini in brodo), where its tenderness is valued.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Tagliolini, Raw: Calories 384.0 kcal, Proteins 14.2 grams, Fats 4.4 grams, Carbohydrates 71.3 grams per 100 g of product.

Calories384.0 kcal

Proteins14.2 grams

Fats4.4 grams

Carbohydrates71.3 grams

Tagliolini, Boiled: Calories 138.0 kcal, Proteins 4.5 grams, Fats 2.1 grams, Carbohydrates 25.2 grams per 100 g of product.

Calories138.0 kcal

Proteins4.5 grams

Fats2.1 grams *

Carbohydrates25.2 grams

Yield: 100 g raw → 283 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Tagliolini with datterini tomatoes and basil from Buono restaurantItalian cuisine | Pasta and pizza

Taliolini with datterini tomatoes and basil is the embodiment of true Italian gastronomy, combining simplicity and sophistication. The history of this dish traces back to sunny Italy, where fresh, aromatic ingredients are the foundation of culinary tradition. The delicate taliolini pasta soaked in rich tomato sauce gains a light sweetness from the datterini tomatoes, while garlic and spicy chili add a piquant touch. Basil provides freshness, and grated parmesan enriches the flavor, giving the dish depth and a creamy texture. This combination makes it perfect for both a light dinner and a festive table. Taliolini is best served with a glass of white wine that highlights all the charm of this culinary masterpiece.

Tagliolini nero with shrimps and cherry tomatoesItalian cuisine | Pasta and pizza

Black tagliolini with shrimp and cherry tomatoes is a true embodiment of Italian gastronomy, where the freshness of seafood meets the rich aromas of Mediterranean spices. The black tagliolini, dyed with squid ink, gives the dish an elegant and mysterious look, while tiger shrimp add juiciness and tenderness to the flavor. Cherry tomatoes provide a light acidity, and arugula adds a spicy freshness. White wine adds a subtle fruity note that harmoniously ties all the ingredients together. This dish is perfect for an exquisite dinner where one wants to enjoy refined flavors and the atmosphere of the Italian coast.