LoginTagliatelle
Tagliatelle (from the Italian tagliare, meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy.
Individual pieces of tagliatelle are long, flat ribbons and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.
Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Tagliatelle is made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
Individual pieces of tagliatelle are long, flat ribbons and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.
Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Tagliatelle is made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
Add tags
Update feed
Veilor rated this 2/10 2 years, 8 months ago
unicornsugar added this to a list 5 years ago
Food: Pasta Dishes (14 food items)
unicornsugar added this to a list 5 years, 2 months ago
Southern European Dishes (59 food items)