Tagliatelle

Tagliatelle [ taʎ ː atɛl ː s ] (of it. Tagliare, " cut") are a type of noodles. They are the classic pasta of the Emilia- Romagna (Italy). The individual pasta is shaped like a long flat strip, the fettuccine similar, but typically about 5-10 mm wide. They can be served with a variety of sauces; the classic style is a meat sauce " alla bolognese ". In order to produce tagliatelle by hand, you have to roll out the dough so that there are no holes, tears, or differences in thickness occur.

History

According to legend, the tagliatelle were invented during the Italian Renaissance in 1487. A chef should have been to, inspired by the hairstyle of Lucrezia Borgia, which she wore at her wedding to Alfonso I d' Este. The court was called " pasta e sugo di tagliolini, alla maniera di Zafiran " ( tagliolini of pasta with sauce on the type of Zafiran ) and was served on silver plates. Over the years, the tagliatelle were eaten to a less fancy court and also by the common people.

Use

Since tagliatelle are usually freshly prepared, they have a rough, porous consistency. This makes them ideal for thick sauces with beef, veal or pork, sometimes rabbits. There are also less nutritious, mostly vegetarian options like " Briciole e noci " ( bread crumbs and nuts), " uovo e formaggio " ( egg and cheese, a low-calorie Carbonara ) or simply " pomodoro e basilico " (tomato and basil).