Tagliatelle /taʎʎa'tɛl-le/ is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.25 to 0.375 inches (0.65cm to 1cm) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Image File history File linksMetadata Download high-resolution version (700x700, 303 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tagliatelle List of pasta Metadata This file contains additional information, probably added from the digital camera or scanner... Image File history File linksMetadata Download high-resolution version (700x700, 303 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tagliatelle List of pasta Metadata This file contains additional information, probably added from the digital camera or scanner... // Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. ... Emilia-Romagna is one of the 20 Regions of Italy. ... == Fettuccine (literally little ribbons in Italian) is a type of pasta. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ... Rigatoni with bolognese sauce Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat based sauce for pasta originating in Bologna, Italy. ...

History

Tagliatelle are an expression of the art of hand-made pasta, because the secret in achieving cooking perfection lies in the ability to roll the pasta evenly, without holes or cuts or difference in thickness.

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 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. The Italian Renaissance began the opening phase of the Renaissance, a period of great cultural change and achievement in Europe that spanned the period from the end of the 14th century to about 1600, marking the transition between Medieval and Early Modern Europe. ... Events Richard Fox becomes Bishop of Exeter. ... Bologna (IPA , from Latin Bononia, Bulåggna in the local dialect) is the capital city of Emilia-Romagna in northern Italy, in the Pianura Padana, between the Po River and the Apennines, exactly between the Reno River and the Sàvena River. ...

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). Veal is a meat produced from calves. ... Genera Pentalagus Bunolagus Nesolagus Romerolagus Brachylagus Sylvilagus Oryctolagus Poelagus Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world. ... Look up nut in Wiktionary, the free dictionary. ... Spaghetti alla carbonara Carbonara is a traditional Italian pasta sauce. ...