Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

from the

Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...

and Marche regions of

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...

. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to

fettuccine Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg ...

and are traditionally about wide.''The Classic Italian Cookbook'', 1973 by Marcella Hazan ''Tagliatelle'' can be served with a variety of

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

s, 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

Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to

Annibale II Bentivoglio Annibale II Bentivoglio (1467
; Rendina, op. cit., gives 1469. ...

, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931. The recipe was called ''tagliolini di pasta e sugo, alla maniera di Zafiran'' (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates. Over the years, tagliatelle has become considered a more common food. A glass case in the

Bologna Bologna (, , ; egl, label=Emilian language, Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 1 ...

Chamber of Commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of when cooked, equivalent to uncooked, depending on the hardness of the dough.

Dishes

The texture is porous and rough, making it 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

nut Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Co ...

s), ''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

References

{{Pasta Cuisine of Emilia-Romagna Wide pasta

Origins

Dishes

See also

References