File:Nests_of_tagliatelle_bolognesi.jpg · Wikimedia Commons · See Wikimedia Commons
tagliatelle
Sign in to saveTagliatelle (; from the Italian word , 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 wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Key facts
- Food.name
- Tagliatelle
- Food.image
- Nests of tagliatelle bolognesi.jpg
- Food.image_size
- 250px
- Food.caption
- The distinctive shape of tagliatelle pasta
- Food.country
- Italy
- Food.type
- Pasta
- Food.main_ingredient
- Durum wheat semolina flour, eggs
- Food.variations
- Fettuccine, pizzoccheri, tagliolini
- Food.other
- Long and thin. Classically served with a meat sauce; can also be served with a creamy sauce and cheese.
via Wikipedia infobox
Wikidata facts
- Image
- Dry tagliatelle pasta.jpg
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- Commons category
- Tagliatelle
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5 sectionsContents
- Origins
- Dishes
- See also
- References
- External links
Tagliatelle (; from the Italian word , 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 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.