Tagliatelle
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian tagliare, meaning "to cut") is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. 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.
The distinctive shape of tagliatelle pasta | |
| Type | Pasta |
|---|---|
| Course | Primo |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, egg |
| Variations | Fettuccine, Pizzoccheri, tagliolini |
| Other information | Long and thin. Can be served with a creamy sauce and cheese. |
Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
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