Tagliatelle
{{Short description|Type of pasta}}
{{Infobox food
| name = Tagliatelle
| image = Nests of tagliatelle bolognesi.jpg
| image_size = 250px
| caption = The distinctive shape of tagliatelle pasta
| alternate_name =
| country = Italy
| region = {{plainlist|
}}
| creator =
| course =
| type = Pasta
| served =
| main_ingredient = Flour, eggs
| variations = Fettuccine, pizzoccheri, tagliolini
| calories =
| other = Long and thin. Classically served with a meat sauce; can also be served with a creamy sauce and cheese.
}}
Tagliatelle ({{IPA|it|taʎʎaˈtɛlle|lang|GT Tagliatelle.ogg|listen}}; from the Italian word {{lang|it|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 {{convert|6|mm|in|frac=16|abbr=on}} wide.The Classic Italian Cookbook, 1973 by Marcella Hazan 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.{{cite web|url=https://www.albertotriglia.it/en/sfoglia-emiliana/|title=An Emilian Secret La Sfoglia|website=www.albertotriglia.it|access-date=26 January 2021|archive-date=31 January 2021|archive-url=https://web.archive.org/web/20210131031345/https://www.albertotriglia.it/en/sfoglia-emiliana/|url-status=dead}}
Origins
The term tagliatelle can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549.{{cite book|url=https://books.google.com/books?id=J9g2AQAAMAAJ|first=Cristoforo|last= di Messisburgo|author-link1=Cristoforo di Messisbugo|title=Banchetti compositioni di vivande, et apparecchio generale|year=1549|location=Ferrara|editor=Giovanni de Buglhat et Antonio Hucher Compagni|page=12|access-date=14 November 2020|language=IT}} Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni.{{cite book|first=Tommaso|last=Garzoni|author-link1=Tommaso Garzoni|title=La piazza universale di tutte le professioni del mondo |location=Venice |year=1593|editor=Herede di Gio. Battista Somasco|url=https://archive.org/details/ScansioneGIII446MiscellaneaOpal|chapter=De' cuochi et altri ministri simili...|chapter-url=https://archive.org/details/ScansioneGIII446MiscellaneaOpal/page/n725/mode/2up?q=tagliatelle|page=686|access-date=14 November 2020|language=IT}}
A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of {{cvt|8|mm|in|frac=16}} when cooked,{{cite web| url= https://itch.world/pasta-the-golden-tagliatella-scandal/|title=Pasta! The Golden Tagliatella scandal| website=itch.world|access-date=3 October 2021}} equivalent to {{cvt|6.5|–|7|mm|in|frac=64}} uncooked, depending on the hardness of the dough.{{cite web| first= Silvia| last= Donati| url=https://www.italymagazine.com/dual-language/so-what-correct-measurement-authentic-tagliatelle-bologna|title=So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?|website=Italy Magazine|access-date=3 October 2021}}
Dishes
Tagliatelle have a porous and rough texture, making them ideal for thick sauces, generally made with beef, veal, or pork (such as Bolognese sauce), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as {{lang|it|briciole e noci}} (with breadcrumbs and nuts), {{lang|it|uovo e formaggio}} (with eggs and cheese), or simply {{lang|it|pomodoro e basilico}} (with tomatoes and basil).
File:Hand-cutting-pasta.jpg|Traditional hand-cutting of tagliatelle
File:Fatte in casa.jpg|Fresh handmade tagliatelle
File:Heston Blumenthal's Perfect Tagliatelle Bolognese.jpg|Tagliatelle served with meat sauce
File:Tagliatelle ragù bolognese 01.jpg|{{lang|it|Tagliatelle al ragù}} as served in their city of origin, Bologna