-
Tagliatelle (Italian: [taʎʎaˈtɛlle] ; from the
Italian word tagliare,
meaning 'to cut') are a
traditional type of
pasta from the
Italian regions of Emilia-Romagna...
- cuisine,
typical of the city of Bologna. It is
customarily used to
dress tagliatelle al ragù and to
prepare lasagne alla bolognese.
Italian ragù alla bolognese...
- Spätzle
Tagliatelle ai carciofi,
tagliatelle ai
funghi porcini,
tagliatelle al limone,
tagliatelle al pomodoro,
tagliatelle al ragù,
tagliatelle al salmone...
- 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...
- 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...
-
German spätzle.
Other side
dishes that it may be
served with
include tagliatelle (boiled
ribbon noodles), rice, or millet. Food
columnist Iles Brody's...
- spanakopita, 'sirnica'
cheese pie, 'paprike'
stuffed peppers, sarma, 'pilav'
tagliatelle, grah [butter bean soup],
cured meats and
cheeses (charcuterie) gulaš...
- Emilia-Romagna
region of Italy. In the
manufacture of
pasta such as
tagliatelle,
dough is
rolled and then cut into thin strips,
producing noodles. The...
- [baˈvette]) is a type of pasta. It is a
ribbon noodle narrower than
tagliatelle, with a cross-section like
flattened spaghetti,
similar to
trenette and...
-
variety found worldwide. In Bologna, the
sauce is
served primarily with
tagliatelle, and
serving it with
spaghetti is
considered odd.
Situated in the fertile...
