Tagliatelle is flat ribbon-like traditional Italian pasta that is about 0.5 - 1cm wide. This pasta is served with different sauces; however, the most popular combination is that with Bolognese sauce. The pasta is used in combination with meats such as pork & beef and vegetables cooked in thick sauces. It is readily available in the market in fresh and dried versions, which are sold in flat as well spiral (curled) shapes. Tagliatelle Bolognese is one of the most popular dishes of this pasta. Other popular tagliatelle recipes include Tagliatelle Carbonara, Salmon Cream Tagliatelle, and Tagliatelle with Spinach, Mascarpone & Parmesan.
Tagliatelle originates from the Marches and Emilia-Ramagna regions of Italy. As per certain records, this pasta was first created by a popular court chef of Queen Lucrezia of Este when she got married to Annibale II Bentivoglio in the year 1487. He was inspired by her hairdo. However, this is believed to be a joke. The first recorded recipe of this pasta was called tagliolini di pasta e sugo, alla maniera di Zafiran, which was a pasta in Zafiran sauce. Thereafter, many versions of this pasta preparation have evolved, across various cuisines.
Tagliatelle is thick porous pasta that goes well with thick sauces which are made with pork, veal, and beef and rabbit meat.
Eggs and cheese, tomato and basil, carbonara, and breadcrumbs & nuts are other popular accompaniments of this pasta.
Popular Tagliatelle Recipes
There are many popular preparations of tagliatelle pasta and detailed here are a few recipes –
- Tagliatelle Bolognese – This is one of the most popular recipes of this ribbon pasta. The pasta is boiled till al dente and drained while the pancetta is sautéed along with onions, chopped porcini mushrooms, carrots, celery and garlic, which have been flavored with herbs such as rosemary, thyme, oregano and bay leaves. Ground pork and beef are added to the cooked vegetables and browned till done and then simmered to a thick sauce after the addition of milk, wine, tomatoes and salt and pepper seasoning The sauce is served over the pasta and the dish is presented with a garnish of basil and grated cheese.
- Salmon Cream Tagliatelle – This is a very simple dish, which is quick to make. Smoked salmon is cooked in a mixture of white wine, cream, paprika, cayenne pepper and dill, to prepare the salmon sauce. Thecooked pasta is tossed with this sauce and served with a garnish of dill. It is best eaten immediately.
- Tagiatelle with Spinach, Mascarpone and Parmesan – The spinach is cooked in olive oil and butter, flavored with garlic and nutmeg It is then seasoned with salt and pepper and cooked into a thick, creamy mixture after the addition of cream and mascarpone. This cream mixture is combined with precooked pasta and served immediately.
Tagliatelle dishes are ideally served with wines such as Pinot Noir, Pinot Blanc, Orvieto, and Sancerre.
- A gold replica of tagliatelle (in the perfect dimensions of 6 mm x 1 mm) can be seen in a glass case kept at the Bologna Chamber of Commerce.
- The popular Tagliatelle al ragu alla Bolognese dish was promoted at the same time in the Italian restaurants of over 50 countries, on 17th January 2010. The whole idea was to promote the original recipe of this dish. This day was marked as the International Day of Italian Cuisines (IDIC) Bolognese Day.