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Tagliatelle (Italian: [taʎʎaˈtɛlle] ; from the
Italian word tagliare,
meaning 'to cut') are a
traditional type of
pasta from the
Italian regions of Emilia-Romagna...
-
produce a
thick sauce. Ragù alla
bolognese is
customarily used to
dress tagliatelle al ragù and to
prepare lasagne alla bolognese.
Outside Italy, the phrase...
- then cut into
ribbons to make flat, ribbon-style
pasta like fettuccine,
tagliatelle, or pappardelle. Bucatini, on the
other hand, has to be
extruded rather...
- Spätzle
Tagliatelle ai carciofi,
tagliatelle ai
funghi porcini,
tagliatelle al limone,
tagliatelle al pomodoro,
tagliatelle al ragù,
tagliatelle al salmone...
- 6.5 mm (1⁄4 inch), it is
wider and
thicker than, but
similar to, the
tagliatelle typical of Bologna,
which are more
common elsewhere in
Italy and is often...
- spanakopita, 'sirnica'
cheese pie, 'paprike'
stuffed peppers, sarma, 'pilav'
tagliatelle, grah [butter bean soup],
cured meats and
cheeses (charcuterie) gulaš...
-
German spätzle.
Other side
dishes that it may be
served with
include tagliatelle (boiled
ribbon noodles), rice, or millet. Food
columnist Iles Brody's...
- deliciousmagazine.co.uk.
Retrieved 2025-04-09. "Speedy
sausage stroganoff tagliatelle". bbcgoodfood.com.
Retrieved 2025-04-09. "Tomaattinen makkarastroganov...
- Gr****-Calabrian
bread from the
Bovesia region Ciceri e ttrìa - A form of
Tagliatelle served with chickpeas.
Traditionally this dish was
consumed on the feast...
-
roughly 2–3 mm (3⁄32–1⁄8 in) wide, cut from a
sheet of
dough similar to
tagliatelle, but thin like capellini. It is a
traditional recipe in the
Molise and...
