TAGLIATELLE is from the word ‘tagliare’, meaning ‘to cut’. This pasta is about 1/4 inch wide and is often hand cut from egg pasta lasagna sheets.
Tagliatelle is first mentioned in the 16th century and has its origins in the regions of Emilia-Romagna and Marche, more precisely in the city of Bologna. It is here where the chamber of commerce proudly displays a gold reproduction of the perfectly sized tagliatelle.
This pasta shape is commonly cooked with beef, pork or veal based sauces. However, it is just as tasty with a simple tomato and fresh basil sauce.