Tagliatelle

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Tagliatelle (Template:IPA; from the Italian word Template:Lang, 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 Template:Convert wide.<ref name=Hazan>The Classic Italian Cookbook, 1973 by Marcella Hazan</ref> 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.<ref>Template:Cite web</ref>

Origins

The term tagliatelle can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549.<ref>Template:Cite book</ref> Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni.<ref>Template:Cite book</ref>

A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of Template:Cvt when cooked,<ref>Template:Cite web</ref> equivalent to Template:Cvt uncooked, depending on the hardness of the dough.<ref>Template:Cite web</ref>

Dishes

Tagliatelle have a porous and rough texture, making them ideal for thick sauces, generally made with beef, veal, or pork (such as Bolognese sauce), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as Template:Lang (with breadcrumbs and nuts), Template:Lang (with eggs and cheese), or simply Template:Lang (with tomatoes and basil).