Back Tagliatelle Afrikaans تالياتيلي Arabic Талятели Bulgarian Tagliatelle Czech Tagliatelle Danish Tagliatelle German Ταλιατέλες Greek تالیاتله Persian Tagliatelle Finnish Tagliatelle French
 The distinctive shape of tagliatelle pasta | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, eggs |
| Variations | Fettuccine, pizzoccheri, tagliolini |
| Other information | Long and thin. Classically served with a meat sauce; can also be served with a creamy sauce and cheese. |
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, 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 6 mm (1⁄4 in) wide.[1] 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.[2]
- ^ The Classic Italian Cookbook, 1973 by Marcella Hazan
- ^ "An Emilian Secret La Sfoglia". www.albertotriglia.it. Archived from the original on 31 January 2021. Retrieved 26 January 2021.