Egg Taglioline is thinner than Egg Pappardelle but thicker and flatter than Spaghetti. It traditionally comes from the Liguria region of Italy which is in the north west of the country. The sauces that traditionally use this pasta are creamy, smooth and quite thin. So a good sauce to would be cream of porcini mushroom and taglioline pasta or the classic cacio e pepe from Rome. Cacio e pepe is just grated pecorino cheese and cracked black pepper.
To make Cacio e Pepe:
Grate pecorino cheese into a bowl.
Add a ladle of the pasta water to make a creamy sauce.
Add the cooked pasta stir well and serve with cracked black pepper and more pecorino!