Pasta · Pasta shape · Short entry
Tagliatelle
Ribbons of egg pasta, rolled thin by hand and cut — the pride of Bologna and Emilia-Romagna. On 16 April 1972 the Accademia Italiana della Cucina deposited a "true" Bolognese tagliatella at the city's Chamber of Commerce, fixing its cooked width at 8 mm.
How it connects
Place
- grown in Bologna In preparation
Pasta shape
- similar Fettuccine
- similar Pappardelle
- similar Tajarin
- similar Pizzoccheri della Valtellina
- related Spaghetti
Recipe
- pairs with Bœuf bourguignon
- pairs with Ragù alla bolognese
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