-
Tagliatelle (Italian: [taʎʎaˈtɛlle] ; from the
Italian tagliare,
meaning 'to cut') is a
traditional type of
pasta from the Emilia-Romagna and
Marche regions...
- cuisine,
typical of the city of Bologna. It is
customarily used to
dress tagliatelle al ragù and to
prepare lasagne alla bolognese.
Italian ragù alla bolognese...
- then cut into
ribbons to make flat, ribbon-style
pasta like fettuccine,
tagliatelle, or pappardelle. Bucatini, on the
other hand, has to be
extruded rather...
- Spätzle
Tagliatelle ai carciofi,
tagliatelle ai
funghi porcini,
tagliatelle al pomodoro,
tagliatelle al ragù,
tagliatelle al salmone,
tagliatelle alla boscaiola...
- [baˈvette]) are a type of pasta. They are a
ribbon noodle narrower than
tagliatelle, with a cross-section like
flattened spaghetti,
similar to linguine....
- Ragù
Tagliatelle al ragù
bolognese Type
Sauce Place of
origin Italy Main
ingredients Meat,
vegetables Variations Bolognese sauce,
Neapolitan ragù Media:...
- 6.5 mm (1⁄4 inch), it is
wider and
thicker than, but
similar to, the
tagliatelle typical of Bologna,
which are more
common elsewhere in
Italy and is often...
-
German spätzle.
Other side
dishes that it may be
served with
include tagliatelle (boiled
ribbon noodles), rice, or millet. Food
columnist Iles Brody's...
-
Pasta primavera Pasta primavera:
tagliatelle with
broad beans,
asparagus and peas
Course Pasta Place of
origin Canada United States Region or
state Yarmouth...
-
tongues Entrée:
hanger steak,
poached eggs,
Italian cheese blend,
wakame tagliatelle Dessert:
chocolate salted caramel licorice, ****ed rum,
cannoli cream...
