Tagliatelle
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| Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found. The distinctive shape of tagliatelle pasta | |
| Type | Pasta |
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| Place of origin | Italy |
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| Main ingredients | Durum wheat semolina flour, eggs |
| Variations | Fettuccine, pizzoccheri, tagliolini |
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| Other information | Long and thin. Classically served with a meat sauce; can also be served with a creamy sauce and cheese. |
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Tagliatelle (Script error: No such module "IPA".; from the Italian word Script error: No such module "Lang"., meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about Page Template:Fraction/styles.css has no content.6 mm (1⁄4 in) wide.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.[2]
Origins
The term tagliatelle can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549.[3] Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni.[4]
A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of Template:Cvt when cooked,[5] equivalent to Template:Cvt uncooked, depending on the hardness of the dough.[6]
Dishes
Tagliatelle have a porous and rough texture, making them ideal for thick sauces, generally made with beef, veal, or pork (such as Bolognese sauce), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as Script error: No such module "Lang". (with breadcrumbs and nuts), Script error: No such module "Lang". (with eggs and cheese), or simply Script error: No such module "Lang". (with tomatoes and basil).
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Traditional hand-cutting of tagliatelle -
Fresh handmade tagliatelle -
Tagliatelle served with meat sauce -
Script error: No such module "Lang". as served in their city of origin, Bologna
See also
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References
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- ^ The Classic Italian Cookbook, 1973 by Marcella Hazan
- ^ Page Module:Citation/CS1/styles.css has no content."An Emilian Secret La Sfoglia". www.albertotriglia.it. Archived from the original on 31 January 2021. Retrieved 26 January 2021.
- ^ Page Module:Citation/CS1/styles.css has no content.di Messisburgo, Cristoforo (1549). Giovanni de Buglhat et Antonio Hucher Compagni (ed.). Banchetti compositioni di vivande, et apparecchio generale (in italiano). Ferrara. p. 12. Retrieved 14 November 2020.
- ^ Page Module:Citation/CS1/styles.css has no content.Garzoni, Tommaso (1593). "De' cuochi et altri ministri simili...". In Herede di Gio. Battista Somasco (ed.). La piazza universale di tutte le professioni del mondo (in italiano). Venice. p. 686. Retrieved 14 November 2020.
- ^ Page Module:Citation/CS1/styles.css has no content."Pasta! The Golden Tagliatella scandal". itch.world. Retrieved 3 October 2021.
- ^ Page Module:Citation/CS1/styles.css has no content.Donati, Silvia. "So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?". Italy Magazine. Retrieved 3 October 2021.
External links
- Page Template:Sister-inline/styles.css has no content.Script error: No such module "Sister project logo". Media related to Script error: No such module "Commons link". at Wikimedia Commons
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