-
Tagliatelle (Italian: [taʎʎaˈtɛlle] ; from the
Italian word tagliare,
meaning 'to cut') are a
traditional type of
pasta from the
Italian regions of Emilia-Romagna...
- ****ociated with 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...
- [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...
-
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...
-
consisting of
French cuisine which included a
warmly received dish of
tagliatelle and oysters.
Other dishes on the menu also
included a dish
similar to...
- 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...
-
foremost are the
tagliatelle,
often served with
Bolognese sauce (ragù) or
diced ham sautéed in butter. A
variation is the
green tagliatelle, in
which the...
