Tagliolini (Italian: [taʎʎoˈliːni]) or taglioni is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3⁄32–1⁄8 in) wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini.

In Piedmont it is called tajarin[1] and made of egg dough (pasta all'uovo).

[2][3] It is typically served with butter and truffles (tajarin ai tartufi)[4] or sugo d'arrosto, a sauce made from the drippings of roast meat.

[5] Tagliolini have a short cooking time, especially when made from fresh dough, and work best with light sauces, fish, delicacies or soups.

The word tagliolini is a diminutive of tagliare, which means 'to cut'.