Tagliatelle
| Use attributes for filter ! | |
| Pronunciation | tah-lyah-TELL-eh |
|---|---|
| Literal meaning | From 'tagliare': to cut |
| Characteristic | Long, thin ribbon similar to fettucine, only generally narrower, approximately ¼ inches wide. Available in coiled nests or as straight strands. |
| Typical pasta cooking time | 7-10 minutes |
| Dish ideas | Tagliatelle with béchamel |
| Tagliatelle al ragù alla bolognese | |
| Tagliatelle with tuna fish in oil | |
| Date of Reg. | |
| Date of Upd. | |
| ID | 1102338 |
About Tagliatelle
Tagliatelle and tagliolini 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 wide.
Tagliatelle Photos
