What is tagliatte?

Tagliatelle is a traditional Italian pasta that originated in the Emilia-Romagna and Marche regions. It is a long, ribbon-like pasta that is wider than spaghetti but narrower than fettuccine. The name "tagliatelle" comes from the Italian word "tagliare," which means "to cut."

Traditionally, tagliatelle is made with a simple dough of flour and egg, that is rolled out and cut by hand into thin, flat ribbons. The pasta is typically served with a variety of sauces including ragù alla bolognese (a meat-based sauce), alfredo sauce, tomato sauce, or pesto.

Tagliatelle is also often used in regional dishes, such as Tagliatelle alla Boscaiola, which includes mushrooms and heavy cream, or Tagliatelle al Prosciutto e Piselli, which features prosciutto ham and peas.

It is a versatile pasta and can be used in a wide variety of dishes, from simple and fresh to complex and indulgent. Today, commercial tagliatelle is also widely available in supermarkets and grocery stores, often in different flavors and sizes.