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Tagliatelle

Tagliatelle
Paolo Piscolla / CC BY-SA 2.0 · resizedfile

Tagliatelle (from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.

Text from Wikipedia, CC BY-SA 4.0

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Pasta Shapes and the Sauces They Suit
Pasta Shapes and the Sauces They Suit
by plate_and_pint  • 
A pasta shape is a tool for carrying sauce. Smooth strands want sauces that coat, wide ribbons stand up to slow ragù, ridged tubes and hollows trap chunks, and the smallest shapes belong in a...
Food & Drink
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