Tagliatelle (; from the Italian language word tagliare, meaning 'to cut') are a traditional type of pasta from the Italy 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 wide.[ The Classic Italian Cookbook, 1973 by Marcella Hazan] 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.
Origins
The term
tagliatelle can be traced back to the
Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in
Ferrara, published in 1549.
Tagliatelle are also mentioned in 1593 among the main pasta shapes by the
Humanism Tommaso Garzoni.
A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of when cooked,
Dishes
Tagliatelle have a porous and rough texture, making them ideal for thick sauces, generally made with beef,
veal, or pork (such as Bolognese sauce), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese), or simply pomodoro e basilico (with tomatoes and basil).
File:Hand-cutting-pasta.jpg|Traditional hand-cutting of tagliatelle
File:Fatte in casa.jpg|Fresh handmade tagliatelle
File:Heston Blumenthal's Perfect Tagliatelle Bolognese.jpg|Tagliatelle served with meat sauce
File:Tagliatelle ragù bolognese 01.jpg|Tagliatelle al ragù as served in their city of origin, Bologna
See also
External Links
