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.
In the Vinony graph
Within Vinony's link graph, tagliatelle is referenced by 179 other articles, and connects out to linguine, tagliolini and mafaldine.
Vinony files it under Cuisine of Emilia-Romagna, Types of pasta and Wide pasta.
Its subject is documented across 37 Wikipedia language editions.
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
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 95 products
- Energy
- 295 kcal
- Fat
- 1.9 g
- — of which saturates
- 0.6 g
- Carbohydrates
- 56.4 g
- — of which sugars
- 1.8 g
- Fibre
- 3.7 g
- Protein
- 10.5 g
- Salt
- 0.04 g
via Open Food Facts · ODbL
Wikidata facts
- Instance of
- type of pasta
- Part of
- Brazilian cuisine
- Country of origin
- Italy
- Material used
- egg as food
- Image
- Dry tagliatelle pasta.jpg
Show 2 more facts
- Commons category
- Tagliatelle
- cuisine
- Italian cuisine
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
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.
Excerpted from Wikipedia’s “tagliatelle” article, available under the CC BY-SA 4.0 licence.