Tagliatelle - (from the Italian tagliare, meaning “to cut”) is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Legend has it that during the Italian Renaissance, in the year 1487, a talented court chef, inspired by Lucrezia d’Este’s hairdo, on the occasion of her marriage to Annibale II Bentivoglio, son of Giovanni II, Lord of Bologna created tagliatelle. The recipe was of tagliolini di pasta e sugo, alla maniera di Zafiran (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates. Over the years, tagliatelle has acquired a much less sophisticated tradition, as tradition wills it to be eaten by simple folk.

Since tagliatelle are generally made as fresh pasta, the texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich (and more vegetarian) options; such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese – a less rich carbonara), or simply pomodoro e basilico (with tomatoes and basil).

Tagliatelle are also eaten in the more souther part of Italy. In Abruzzo. Marche, and Molise this pasta is sometimes served with amatriciana or arrabiata sauce. In the village of Valle San Giovanni near Teramo there is a guesthouse called Casale where people have been known to eat tagliatelle twice or more often per week.

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