Tagliatelle
Tagliatelle [ taʎːaˈtɛlːe ] ( ) (from Italian tagliare , “cut”) are a variant of ribbon noodles. They are considered classic pasta from the Emilia-Romagna region in Italy . The individual noodle is shaped like a long flat ribbon, similar to the fettuccine , but a little wider, typically about 5-10 mm. To be able to make tagliatelle by hand, you have to roll out the dough so that there are no holes, cracks or differences in thickness.
use
Since tagliatelle are usually freshly made, they have a rough and porous consistency. This makes them ideal for thick sauces with beef , veal or pork , and sometimes rabbit. The classic way is a meat sauce ragù alla bolognese . There are also less substantial, mostly vegetarian options such as briciole e noci (breadcrumbs and nuts), uovo e formaggio (egg and cheese, a low-calorie variant of carbonara ) or simply pomodoro e basilico ( tomatoes and basil ).
The dish "Spaghetti bolognese", which is known in German-speaking countries, is not common in Italy (especially Bologna). Instead, “Tagliatelle al Ragù ” are served there.
Fresh tagliatelle
Tagliatelle with ragù alla bolognese
Tagliatelle with wild boar sauce
