Tagliarini

These are also called taglierini, tagliolini, or tagliatelline and they are narrower than tagliatelle and, therefore, more delicate in the mouth. Follow the same procedure as cutting the tagliatelle, except that the tagliarini should be about 1/16 inch (17 mm) wide. If you are using a manual pasta machine, slide the dough through the narrow cutters, cranking out the noodles with your other hand.