tagliatelle

noun

Etymology: Unadapted borrowing from Italian tagliatelle, from tagliare (“to cut”).

1. Long, flat ribbons of egg pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet.

   “When the tagliatelle are al dente, drain thoroughly and transfer to a warm bowl.”

   “And the tagliatelle are topped with shrimp and accompanied by a plate of good hot French bread made before your eyes in the restaurant’s small glass-walled bakery.”