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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.
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