Tagliatelle
Type of pasta / From Wikipedia, the free encyclopedia
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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.
Quick Facts Type, Place of origin ...
Type | Pasta |
---|---|
Place of origin | Italy |
Region or state | |
Main ingredients | Flour, eggs |
Variations | Fettuccine, pizzoccheri, tagliolini |
Other information | Long and thin. Can be served with a creamy sauce and cheese. |
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Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.[2]