Tagliatelle

Tagliatelle (Italian pronunciation: [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.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Tagliatelle
The distinctive shape of tagliatelle pasta
TypePasta
CoursePrimo
Place of originItaly
Region or stateEmilia-Romagna and Marche
Main ingredientsflour and egg
VariationsFettuccine, Pizzoccheri, tagliolini
Other informationLong 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.[2]

Origins

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.[3] Over the years, tagliatelle has become considered a more common food.

A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of 8 mm (5⁄16 in) when cooked,[4] equivalent to 6.5–7 mm (1⁄4–9⁄32 in) uncooked, depending on the hardness of the dough.[5]

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 nuts), uovo e formaggio (with eggs and cheese), or simply pomodoro e basilico (with tomatoes and basil).

  • Traditional hand-cutting of tagliatelle
    Traditional hand-cutting of tagliatelle
  • Fresh handmade tagliatelle
    Fresh handmade tagliatelle
  • Tagliatelle served with meat sauce
    Tagliatelle served with meat sauce
  • Tagliatelle al ragù as served in their city of origin, Bologna
    Tagliatelle al ragù as served in their city of origin, Bologna

See also

References
  1. The Classic Italian Cookbook, 1973 by Marcella Hazan
  2. "An Emilian Secret La Sfoglia". www.albertotriglia.it. Retrieved 26 January 2021.
  3. Minarelli, Maria Luisa (1993). A tavola con la storia. Sansoni. ISBN 978-88-383-1501-5.
  4. "Pasta! The Golden Tagliatella scandal". itch.world. Retrieved 3 October 2021.
  5. Donati, Silvia. "So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?". Italy Magazine. Retrieved 3 October 2021.
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