Photo: Mathias Braux, Public domain, Wikimedia Commons
Italy
About this dish
Tagliatelle 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 6 mm (1⁄4 in) wide. 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.
Description: Wikipedia — Tagliatelle, CC BY-SA 4.0
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