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Tagliatelle

Type of pasta

Field	Value
name	Tagliatelle
image	Nests of tagliatelle bolognesi.jpg
image_size	250px
caption	The distinctive shape of tagliatelle pasta
country	Italy
region	{{plainlist
type	Pasta
main_ingredient	Durum wheat semolina flour, eggs
variations	Fettuccine, pizzoccheri, tagliolini
other	Long and thin. Classically served with a meat sauce; can also be served with a creamy sauce and cheese.

Emilia-Romagna
Marche

Tagliatelle (; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.

Origins

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. Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni.

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 when cooked, equivalent to 6.5 – uncooked, depending on the hardness of the dough.

Dishes

Tagliatelle have a porous and rough texture, making them 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).

File:Hand-cutting-pasta.jpg|Traditional hand-cutting of tagliatelle File:Fatte in casa.jpg|Fresh handmade tagliatelle File:Heston Blumenthal's Perfect Tagliatelle Bolognese.jpg|Tagliatelle served with meat sauce File:Tagliatelle ragù bolognese 01.jpg|Tagliatelle al ragù as served in their city of origin, Bologna

References

''The Classic Italian Cookbook'', 1973 by Marcella Hazan
"An Emilian Secret La Sfoglia".
di Messisburgo, Cristoforo. (1549). "Banchetti compositioni di vivande, et apparecchio generale".
Garzoni, Tommaso. (1593). "La piazza universale di tutte le professioni del mondo".
"Pasta! The Golden Tagliatella scandal".
Donati, Silvia. "So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?".

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

cuisine-of-emilia-romagna types-of-pasta wide-pasta

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