Tagliatelle is a type of pasta that originates in Italy. It has a flat appearance and is used with a variety of different types of sauce and dishes. Tagliatelle is often made as fresh pasta and is traditionally used with beef or pork dishes, although it can also be featured in vegetarian meals. There are several different types of tagliatelle depending on the size and thickness of the pasta.
Tagliatelle is a classic type of pasta that was first made in the Emilia Romagna region. This region is in Northern Italy and is known for its rich food tradition. The capital is Bologna and for this reason the pasta is often served with Bolognese sauce. Although it is uncertain who originally made the pasta it is often credited to a court chef in the 1400s. In its early origins, the pasta was seen as a specialist and exclusive dish.
The shape of tagliatelle is long and flat while the texture is relatively rough compared with other types of pasta. It therefore goes best with thicker sauce although it can also be used with thin sauces in some cases. The wide variety of sauces that it can work with is one of the main advantages of this type of pasta.
Tagliatelle can either be sold as straight pasta or in curls. Traditionally the pasta comes in two different colors — green and plain. The green version of the pasta is often colored and flavored using spinach. The pasta can also be bought dried or fresh. Generally the pasta is fresh for traditional dishes.
Some recipes that commonly use tagliatelle include spaghetti Bolognese, tagliatelle carbonara and creamy mushroom pasta. Today, the pasta is widely used across the world for a number of different dishes as many people have come to enjoy the taste and texture. The porous nature of the pasta means that it helps to soak up some of the thicker sauces.
There are also several different types of the pasta depending on the size. For example, tagliolini is a common variety that comes in a cylinder shape instead of being flat. Bavette is a thinner version while still flat, and bavettine is even thinner. The type of pasta which is right for a particular dish depends on the sauce as well as the chef’s personal preference. In many cases the different varieties of the pasta can be interchanged without negative impact on the taste.
