Tagliatelle: Difference between revisions
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'''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. | '''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. The noted food-writer Marcella Hazan says that Emilia-Romagna "enjoys uncontested recognition" as the birthplace of Italy's "finest" homemade pasta,<ref>Hazan, page 26</ref> although the world-renowned spaghetti is not one of the local specialties. | ||
==References== | ==References== | ||
Revision as of 17:24, 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. The noted food-writer Marcella Hazan says that Emilia-Romagna "enjoys uncontested recognition" as the birthplace of Italy's "finest" homemade pasta,[1] although the world-renowned spaghetti is not one of the local specialties.
References
- ↑ Hazan, page 26
Sources
- Essentials of Classic Italian Cooking, by Marcella Hazan, Alfred A. Knopf, New York, 1992, ISBN 0-394-58404-X