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Description
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle] ; from the Italian tagliare , meaning "to cut") is a traditional type of pasta from the Emilia- Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide. 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.
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