Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian tagliare, meaning 'to cut') is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. 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.
 The distinctive shape of tagliatelle pasta | |
| Type | Pasta |
|---|---|
| Course | Primo |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Flour, egg |
| Variations | Fettuccine, pizzoccheri, tagliolini |
| Other information | Long and thin. Can be served with a creamy sauce and cheese. |
Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.[2]
Origins edit
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.[3] Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni.[4]
A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of 8 mm (5⁄16 in) when cooked,[5] equivalent to 6.5–7 mm (1⁄4–9⁄32 in) uncooked, depending on the hardness of the dough.[6]
Dishes edit
The texture is porous and rough, making it 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 briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese), or simply pomodoro e basilico (with tomatoes and basil).
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Traditional hand-cutting of tagliatelle -
Fresh handmade tagliatelle -
Tagliatelle served with meat sauce -
Tagliatelle al ragù as served in their city of origin, Bologna
See also edit
References edit
- ^ 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.
- ^ di Messisburgo, Cristoforo (1549). Giovanni de Buglhat et Antonio Hucher Compagni (ed.). Banchetti compositioni di vivande, et apparecchio generale (in Italian). Ferrara. p. 12. Retrieved 14 November 2020.
- ^ Garzoni, Tommaso (1593). "De' cuochi et altri ministri simili...". In Herede di Gio. Battista Somasco (ed.). La piazza universale di tutte le professioni del mondo (in Italian). Venice. p. 686. Retrieved 14 November 2020.
- ^ "Pasta! The Golden Tagliatella scandal". itch.world. Retrieved 3 October 2021.
- ^ Donati, Silvia. "So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?". Italy Magazine. Retrieved 3 October 2021.