Tagliatelle pasta makes for a perfect addition to an exquisite sauce. Browse our tagliatelle recipes to find the ideal combination of tagliatelle and a mouth-watering sauce.
Tagliatelle BologneseWe will accompany you in the preparation of Tagliatelle Bolognese sauce, a classic of the Italian cousin: that could be the perfect pairing for a wide pasta such as tagliatelle or pappardelle, for a luscious experience with the right balance of flavour and texture.
Mutti® bolognese from ItalyThis big batch recipe makes enough to serve a crowd and freezes wonderfully. Freeze half right away and serve the other half for tonight’s dinner. Each half of the recipe easily serves six. Slow simmering is the key to developing the rich luscious flavor in this classic northern Italian ragú. Finely chopped pancetta, carrots, celery
Spaghetti al PomodoroSpaghetti al Pomodoro is a traditional Italian recipe, perfect for when you fancy something easy to prepare and packed with flavour. The light pasta dish is prepared with a few simple ingredients, and the freshness of the Pomodoro sauce makes it a perfect treat for a warm summer evening.
Tagliatelle is one of the most popular pasta shapes in the world
Tagliatelle is a traditional form of pasta originating from Italy, which is nowadays highly popular around the world. The long, flat ribbons can be clearly distinguished from spaghetti due to their wider form, however, tagliatelle can be easily mistaken for its narrower partner, known as fettuccine. Nevertheless, a single strand of tagliatelle pasta is typically 6.5-10mm wide and it is traditionally prepared of egg and Durum wheat semolina – a ratio of one egg to 100g of semolina to be exact.
THE HISTORY OF TAGLIATELLE
Tagliatelle pasta comes from the Emilia-Romagna and Marche regions of Italy. The name comes from the Italian verb “tagliare”, which means “to cut”. There is no set period for when tagliatelle recipes were invented, however, rumors have circled that tagliatelle was created by an Italian court chef who was inspired by Lucrezia d’Este’s hairstyle when marrying Annibale II Bentivoglio in 1487. This story was however proven to be created as a joke by the humorist Augusto Majani in 1931. Nonetheless, the Brotherhood of the Tortellino and the Italian Academy of Cuisine filed the dimensions of a piece of tagliatelle in 1972, which can be found to this day in a glass case in the Bologna Chamber of Commerce.
TAGLIATELLE PASTA PREPARATIONS
Tagliatelle pasta is traditionally handmade by the razdore in Bologna, knowns as “pasta ladies”. Emilian women typically use a rolling pin to roll out the dough into an almost transparent thin sheet, after which the sheets are folded and cut into long strips and hung up to dry. The ribbons of tagliatelle pasta are boiled in salted water for around 5-8 minutes, however, the length of time depends on whether the pasta is fresh or dried. A good rule of thumb is to taste the pasta before draining the water in order to identify when the tagliatelle is al dente.
THE MANY TAGLIATELLE RECIPES
Tagliatelle recipes come with a multitude of different sauces. Since the texture of tagliatelle pasta is quite rough and permeable, especially rich, thick sauces are ideal accompaniments. One classic tagliatelle sauce is ragù, which is an especially popular tagliatelle recipe in Bologna. Since meaty sauces that include either beef, veal, or pork suit a beautiful bowl of tagliatelle pasta, bolognese is also a perfect tagliatelle sauce option. Several other more elegant and light tagliatelle sauce alternatives include mushrooms, truffles, eggs and cheese, pesto, seafood, or the simple yet exquisite tomato.
Whichever tagliatelle sauce you choose to pick, ensure the ingredients are of high-quality in order to prepare an unforgettable meal. Mutti’s 100% Italian tomato products are the perfect match for all tomato-based tagliatelle recipes as the perfectly sun-ripened tomatoes give the most magnificent and sweet taste to a bowl of tagliatelle pasta.