Tagliatelle and tagliolini (from the Italian tagliare, meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.25 to 0.375 inch wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.
Texture and serving suggestions
Since tagliatelle are generally made as fresh pasta, the texture is porous and rough, making it ideal for thick sauces, generally made with beef
, 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