thin strips of home-made egg pasta, with a ham sauce or ragù
alla Bolognese, with meat.
Tagliatelle are the classic pasta
of the Emilia-Romagna region of Italy. They are long, flat ribbons,
similar in shape to fettuccine. They can be served with a variety
of sauces, though the classic is a meat sauce.
Tagliatelle are an expression of the
art of hand-made pasta, because the secret in achieving cooking
perfection lies in the ability to roll the pasta evenly, without
holes or cuts or difference in thickness.
Since tagliatelle are generally made as fresh pasta, its texture
is porous and rough, making it ideal for thick sauces such as
ragù, generally made with beef, veal, or pork, and occasionally