Long · egg ribbon

Tagliatelle

Learn about Emilia-Romagna’s tagliatelle, its egg-pasta texture, ideal ragù pairings and fettuccine substitutes.

≋Flat ribbons traditionally around 6–8 mm wide.
Origin

Tagliatelle is closely tied to Emilia-Romagna and Bologna’s egg-pasta tradition.

Texture

Porous egg pasta with a tender bite and sauce-gripping surface.

Cooking

Fresh tagliatelle can cook in only a few minutes. Have the sauce ready before the pasta enters the water.

Sauce pairing

What tagliatelle holds well.

  • Bolognese ragù
  • Mushroom sauces
  • Slow meat sauces

Famous dishes

  • Tagliatelle al Ragù
  • Tagliatelle ai Funghi
Cook this shape

Related recipes.