Tagliatelle

Tagliatelle (pronounced [taʎʎaˈtɛlle]) is a traditional type of ribbon pasta from the Emilia-Romagna and Marche regions of Italy. It consists of long, flat ribbons, similar to fettuccine, but typically narrower, often around 6-8 millimeters (0.24-0.31 inches) wide. It is traditionally made with eggs and flour, resulting in a porous texture that readily absorbs sauces. Tagliatelle pairs well with a variety of sauces, from rich, creamy sauces to lighter, tomato-based options. The name comes from the Italian verb 'tagliare,' meaning 'to cut,' referencing the method of shaping the pasta.

Tagliatelle meaning with examples

• The chef prepared a delightful dish of Tagliatelle with a creamy mushroom sauce. The pasta's porous texture perfectly captured the rich flavors. Guests raved about the homemade noodles. The slight chew of the Tagliatelle was enhanced by the sauce and it was a real crowd-pleaser.
• For a simple lunch, she tossed the cooked Tagliatelle with olive oil, garlic, and some fresh herbs. This allowed the pasta's delicate flavor to shine through. The pasta cooked to a perfect al dente state and really soaked in the seasoning. It was light but filling.
• The restaurant's signature dish featured handmade Tagliatelle with Bolognese ragu. The hearty meat sauce clung to the pasta's ribbons perfectly. It was a delicious combination. The traditional flavors made it a perfect meal after a long days work.
• She made Tagliatelle with shrimp scampi, a light and flavorful seafood option. The pasta's shape held the sauce very well. It was a satisfying meal.
• The cooking class demonstrated how to make fresh Tagliatelle from scratch. It was a fun and satisfying experience for the whole class. Everyone enjoyed making the pasta.