Everything about Tagliatelle totally explained
Tagliatelle /taʎʎa'tɛl-le/ (from the Italian
tagliare, meaning "to cut") is the classic
pasta of the
Emilia-Romagna region of
Italy. Individually, they're long, flat ribbons, similar in shape to
fettuccine, but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. They can be served with a variety of
sauces, though the classic is a meat sauce or
Bolognese sauce.
Origins
Legend has it that during the
Italian Renaissance, in the year
1487, a talented court chef, inspired by
Lucrezia d'Este's hairdo, on the occasion of her marriage to
Annibale II Bentivoglio, son of
Giovanni II, Lord of
Bologna created tagliatelle. The recipe was of
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 acquired a much less sophisticated tradition, as tradition wills it to be eaten by simple folk.
Texture and serving suggestions
Since tagliatelle are generally made as fresh pasta, the texture is porous and rough, making it ideal for thick sauces, generally made with beef,
veal, or pork, 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 - a less rich
carbonara), or simply
pomodoro e basilico (with tomatoes and basil).
Further Information
Get more info on 'Tagliatelle'.
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