Tagliatelle

Origin

Tagliatelle originated in Emilia-Romagna. Legend ties their width to Lucrezia Borgia’s hair ribbon, but their real fame is culinary: fresh egg ribbons are the classic vehicle for Bolognese ragù.

How to make them

1. 01

   Make a soft egg dough and rest it.

2. 02

   Roll thin, then cut ribbons slightly narrower than fettuccine.

3. 03

   Cook fresh tagliatelle 2–3 minutes in salted water.

4. 04

   Toss with ragù, letting the meat sauce cling to each ribbon.

Storage

Fresh tagliatelle refrigerates 1–2 days or freezes up to 2 months. Dried egg tagliatelle keeps several months airtight.

Popular dishes

• Tagliatelle al Ragù

  The authentic Bologna pairing of ribbons and slow meat sauce.

• Tagliatelle ai Funghi

  Forest mushrooms, butter, and Parmigiano.

• Tagliatelle al Tartufo

  Simple butter and shaved truffle when in season.

• Tagliatelle Alfredo

  Butter and Parmigiano emulsified into a silky coat for fresh ribbons.

• Tagliatelle al Prosciutto

  Quick sauce of prosciutto, cream or butter, and black pepper.