Tagliatelle
Traditional ribbon pasta from Emilia-Romagna and Marche.
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Tagliatelle are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. They are long, flat ribbons similar in shape to fettuccine, traditionally about 6 mm wide, and are typically made with egg pasta using a ratio of one egg to one hundred grams of flour.
Lore & Background
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 6.5–7 mm uncooked, depending on the hardness of the dough.
Reader's Guide
Tagliatelle are significant as a traditional pasta shape from the Italian regions of Emilia-Romagna and Marche, with documented origins in the Renaissance. Their porous and rough texture makes them ideal for thick sauces, particularly meat-based sauces like Bolognese, though they can also be served with vegetarian options such as breadcrumbs and nuts, eggs and cheese, or tomatoes and basil. The existence of a solid gold replica in the Bologna chamber of commerce underscores the cultural importance placed on the precise dimensions of the pasta. Tagliatelle's legacy is tied to its role in classic Italian cuisine, especially as the traditional accompaniment to Bolognese sauce, and its continued production using the historic egg pasta ratio.
Frequently Asked Questions
Where does Tagliatelle originate from?
Tagliatelle hails from the Emilia-Romagna and Marche regions of Italy, where it has been a staple of local home cooking for generations.
What sauce is Tagliatelle traditionally served with?
The classic pairing is a rich, slow-cooked meat ragù—most famously Bolognese sauce—though it also holds up well with hearty mushroom or other meat-based sauces.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Tagliatelle (CC BY-SA 4.0).
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