Tagliatelle

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This is an old revision of this page, as edited by Desyman (talk | contribs) at 11:40, 13 August 2020 (actually the Emilian pasta, unlike southern Italian ones, is traditionally with soft wheat flour, not with durum wheat. Industrially-made ones are with durum only due to a legislation forbidding the production of dry pasta with soft wheat.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Tagliatelle
The distinctive shape of tagliatelle pasta
TypePasta
CoursePrimo
Place of originItaly
Region or stateEmilia-Romagna and Marche
Main ingredientsflour and egg
VariationsPizzoccheri, tagliolini
Other informationLong and thin. Can be served with a creamy sauce and cheese.

Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]; listenⓘ) and tagliolini (from the Italian tagliare, meaning "to cut") are a traditional type of pasta from the 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 to 10 mm (0.26 to 0.39 in) wide.[citation needed] 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.

The name is from the Italian verb “tagliare”, meaning “to cut.”

Both tagliolini and tagliatelle are traditionally made with egg pasta.[citation needed] The traditional ratio is one egg to one hundred grams of Durum wheat semolina.

Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.[1]

Origins

Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931.[citation needed]

The recipe was called tagliolini di pasta e sugo, alla maniera di Zafiran (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates.[2] Over the years, tagliatelle has become considered a more common food.

A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimeter by 6 millimeters.[3]

Dishes

The texture is porous and rough, making it 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—a less rich carbonara), or simply pomodoro e basilico (with tomatoes and basil).

  • Fresh handmade tagliatelle
    Fresh handmade tagliatelle
  • Tagliatelle served with meat sauce
    Tagliatelle served with meat sauce
  • Tagliatelle al ragù as served in their city of origin, Bologna
    Tagliatelle al ragù as served in their city of origin, Bologna

See also

References

  1. ^ "Dry Pasta: Linguine, Bavette or Trenette". The Italian Trade Commission. Retrieved December 1, 2009.
  2. ^ Minarelli, Maria Luisa (1993). A tavola con la storia. Sansoni. ISBN 978-88-383-1501-5.
  3. ^ The Classic Italian Cookbook, 1973 by Marcella Hazan
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