Tagliatelle
Northern Italian flat pasta
Tagliatelle is a long, flat, thickish kind of pasta consisting of spaghetti-length strips or ribbons about a quarter to a half of an inch wide.
It originates in northern Italy, specifically the Emilia-Romagna region. It is very similar to fettuccine, and the terms are often used interchangeably, although in general tagliatelle will be slightly wider.
As a northern pasta, tagliatelle is traditionally made with durum wheat and eggs and is best enjoyed fresh.
The traditional sauce served with tagliatelle is a ragu of some kind, involving bold meaty flavours with tomatoes and herbs, but any well flavoured sauce that can compete with the pasta's bulk should be a good match.
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Rigatoni
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Read full recipe published at Wiltshire Gazette & Herald
