Long egg pasta
Tagliatelle
Quick answer
Tagliatelle are flat egg-pasta ribbons about 6–8 mm wide, the classic partner for Bolognese ragù.
Tagliatelle means "from tagliare, to cut" in Italian.
Best sauces: ragù alla bolognese, porcini, truffle. Match the shape to the sauce — long thin pasta for oil and light sauces, tubes and ridges for chunky or meaty sauces, flat egg ribbons for rich ragù and butter.
- Type
- Long egg
- Origin
- Emilia-Romagna
- Best with
- ragù alla bolognese, porcini, truffle
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