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, ...

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 Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...

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 eg ...

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 Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply '' ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress '' tagliatelle al ragù'' ...

. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...

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, 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, 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 150 different na ...

Chamber of Commerce A chamber of commerce, or board of trade, is a form of business network. For example, a local organization of businesses whose goal is to further the interests of businesses. Business owners in towns and cities form these local societies to ...

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 Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply '' ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress '' tagliatelle al ragù'' ...

), 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). 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