Tagliatelle

Tagliatelle is a well-known form of pasta that originated in the Emilia-Romagna region of northern Italy, where it is particularly known as being the classic accompaniment to Bolognese sauce. Typically hand-cut when made at home, a single piece is a long, flat ribbon indistiguishable from fettuccine except for its slightly greater width. The noted food-writer Marcella Hazan says that Emilia-Romagna "enjoys uncontested recognition" as the birthplace of Italy's "finest" homemade pasta, although the world-renowned spaghetti is not one of the local specialties.

Sources

• Essentials of Classic Italian Cooking, by Marcella Hazan, Alfred A. Knopf, New York, 1992, ISBN 0-394-58404-X

See also

• Catalog of Italian cuisine