Definitions for tagliatelle
pasta cut in narrow ribbons
long, flat ribbons of pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet
Origin: see below.
Tagliatelle and tagliolini is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat. Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.
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