What is
Tagliatelle?

Tagliatelle is a traditional Italian pasta that is flat and ribbon-like in shape, typically about 6-10mm wide. It is made from egg and flour, giving it a rich flavor and texture that pairs well with various sauces, especially those that are meaty or rich such as Bolognese.

Origins & History

Tagliatelle originates from the Emilia-Romagna and Marche regions of Italy. It is believed that the dish dates back to the 15th century and is associated with the Italian Renaissance, with historical references linking it to notable figures such as the poet Giovanni Boccaccio.

Taste & Texture

Tagliatelle has a delicate yet firm texture with a rich, slightly chewy bite that complements robust sauces beautifully. It absorbs flavors well, making each bite satisfying and flavorful.

Ingredients

Eggs

Eggs are a key ingredient in tagliatelle, providing richness and a yellow color. They contribute to the pasta's tender texture and help bind the flour together.

Flour

Typically, '00' flour is used for tagliatelle, which is finely ground and provides a smooth dough. The gluten content is vital for providing the pasta its structure and elasticity.