- Tagliatelle
Tagliatelle /IPA|taʎːa'tɛlːe|/ (from the Italian "tagliare", meaning "to cut") is the classic
pasta of theEmilia-Romagna region ofItaly . Individually, they are long, flat ribbons, similar in shape tofettuccine , but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. They can be served with a variety ofsauce s, though the classic is a meat sauce or "Bolognese sauce ".Origins
Legend has it that during the
Italian Renaissance , in the year1487 , a talented court chef, inspired byLucrezia d'Este 's hairdo, on the occasion of her marriage toAnnibale II Bentivoglio , son of Giovanni II, Lord ofBologna 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 withrabbit , as well as several other less rich (and more vegetarian) options; such as "briciole e noci" (with breadcrumbs andnut s), "uovo e formaggio" (with eggs and cheese - a less richcarbonara ), or simply "pomodoro e basilico" (with tomatoes and basil).Bold text
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