Project Description


Tagliatelle, 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 with rabbit.