Question: What is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like a very thin variety of Italian pasta, with a diameter between 0.85?

Context articles: Pizzoccheri
Maddale
Bavette (pasta)
Lasagnette
Capellini
Cacio e pepe
Spaghetti
Tagliatelle
Taglierini
Jerky gun

Pizzoccheri (] ) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
 When classically prepared in Valtellina, they are cooked along with greens cabbage), and cubed potatoes.
 This mixture is layered with pieces of Valtellina Casera cheese and dressed with garlic lightly fried in butter.
The Maddale (Kannada: ಮದ್ದಲೆ ) is a percussion instrument from Karnataka, India.
 It is the primary rhythmic accompaniment in a Yakshagana ensemble along with Chande.
 Maddale also represents a remarkable progress in percusive instruments as it produces the perfectly hormonic tonic (shruti swara) when played anywhere on the surface compared to Mrudangam, Pakwaj or Tabla that can not produce the tonic (shruti) on all parts of the drum surface.
 The traditional variety of Maddale was 30 cm long, had 8 inch drum head for right and produced the louder sound.
 These days 6 - 6.5 inch wide right side maddale is used with only a few using 7 inch wide.
 Left bass side is about an inch (few hairs less) bigger than right.
 Maddale is available in more than three different variations.
 Maddale used in Yakshagana looks similar to mridangam but is markedly different in structure, acoustics, playing techniques and the rhythm system (Yakshagana Tala).
Bavette ] is a type of pasta, a narrower version of tagliatelle.
 It is a ribbon noodle, similar to spaghetti, that has a flat section and a slightly convex shape.
 This type of pasta originates in Genoa and are the most typical type of Ligurian pasta cut.
 Although it can be disputed, Bavette is one of the more ancient types of long pasta.
Lasagnette is a type of ribbon pasta.
 It is a narrower version of lasagna.
 Characteristics of lasagnette differ based on the form of their edges.
 Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut.
 Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna.
 The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate.
Capellini (] , literally "little hairs") is a very thin variety of Italian pasta, with a diameter between 0.85 and .
 Like spaghetti, it is rod-shaped, in the form of long strands.
Cacio e Pepe is a pasta dish from Roman cuisine.
 "Cacio e Pepe" means "cheese and pepper" in several central Italian dialects.
 As the name suggests, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta.
 When preparing the dish some of the hot cooking water is left with the pasta: the heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta.
 Cacio e pepe is typically made with long, thin spaghetti, such as tonnarelli or vermicelli.
Spaghetti (] ) is a long, thin, cylindrical, solid pasta.
 It is a staple food of traditional Italian cuisine.
 Like other pasta, spaghetti is made of milled wheat and water.
 Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.
Tagliatelle (] ) and tagliolini (from the Italian "tagliare", meaning "to cut") are a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy.
 Individual pieces of "tagliatelle" are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.
 "Tagliatelle" can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
 Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
Taglierini ] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini.
 It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough ("pasta all'uovo").
 The dough also contains semolina, flavor and salt.
 It is typically served with butter and truffles ("tajarin ai tartufi") or meat roast sauce.
 Taglierini finish in short cooking time, exceedingly on fresh doug and fit best to light sauces, fish, delicacies or soups.
A jerky gun is a small hand held kitchen appliance that is used to form raw ground meat into thin strips or round sticks.
 These thin raw meat strips and sticks are then typically dehydrated into jerky via a food dehydrator or home oven.
 The size of the raw meat strips discharged from a jerky gun are typically 1/8 to 1/4 inch thick by up to 1 inch wide while the raw meat sticks are usually 1/2 inch in diameter.