Tagliatelle: Difference between revisions
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Revision as of 17:18, 13 February 2008
Tagliatelle is a well-known form of pasta that originated in the Emilia-Romagna region of northern Italy, where it is particularly known as being the classic accompaniment to Bolognese sauce. Typically hand-cut when made at home, a single piece is a long, flat ribbon indistiguishable from fettuccine except for its slightly greater width.
References
Sources
- Essentials of Classic Italian Cooking, by Marcella Hazan, Alfred A. Knopf, New York, 1992, ISBN 0-394-58404-X