Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of
pasta from the
Emilia-Romagna 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. 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 egg ...
and are traditionally about wide.
[''The Classic Italian Cookbook'', 1973 by Marcella Hazan] ''Tagliatelle'' can be served with a variety of
sauces, 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'' and ...
.
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 culture ...
.
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 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 ad ...
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 ...
), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as ''briciole e noci'' (with breadcrumbs and
nut
Nut often refers to:
* Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds
* Nut (hardware), fastener used with a bolt
Nut or Nuts may also refer to:
Arts, entertainment, and media Com ...
s), ''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
See also
*
Tagliolini
*
Bavette
*
Passatelli
Passatelli are a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. Typically, it is found in Pesaro e Urbino province (northern Marche), Ancona province ( ...
*
Pappardelle
Pappardelle (; singular: ''pappardella''; from the verb , "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany
Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central ...
*
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 egg ...
References
{{Pasta
Cuisine of Emilia-Romagna
Wide pasta
