Tagliatelle

Tagliatelle
	The distinctive shape of tagliatelle pasta
Type	Pasta
Place of origin	Italy
Region or state	Emilia-Romagna; Marche;
Main ingredients	Flour, eggs
Variations	Fettuccine, pizzoccheri, tagliolini
Other information	Long and thin. Can be served with a creamy sauce and cheese.
	Media: Tagliatelle;

Tagliatelle (Italian: [taʎʎaˈtɛlle] ^ⓘ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.^[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.^[2]

^ The Classic Italian Cookbook, 1973 by Marcella Hazan
^ "An Emilian Secret La Sfoglia". www.albertotriglia.it. Archived from the original on 31 January 2021. Retrieved 26 January 2021.

[Hazan-1] The Classic Italian Cookbook, 1973 by Marcella Hazan

[2] "An Emilian Secret La Sfoglia". www.albertotriglia.it. Archived from the original on 31 January 2021. Retrieved 26 January 2021.

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