Tagliatelle Pasta

Shape – long pasta in the form of nests or noodles, 6.5-10 mm in width.

Cooking time – 7 minutes (until ready).

Tagliatelle goes well with rich, thick sauces of beef, veal, pork, and rabbit.

What Tagliatelle looks like πŸ“ The shape of Tagliatelle pasta

A long, flat pasta 6.5 mm to 10 mm wide. Very similar in shape to Fettuccine but differs in the smaller width of the dough strips. The pasta is woven into “nests” or sold as long, dry noodles or fresh pasta.

Fresh, handmade tagliatelle pasta
Fresh, handmade tagliatelle pasta

What is tagliatelle | Description of the species

Tagliatelle (from Italian Tagliare, meaning “to cut”) is a traditional long, dry Italian pasta with added eggs native to the Emilia-Romagna region.

According to legend, Tagliatelle was invented by the Italian chef Zafiran in 1487 during the Renaissance. The romantic and virtuoso chef was inspired by the blond and curly hair of Lucrezia Borgia and made the pasta in honor of her engagement to Alfonso I d’Este. This type of pasta was given the name Tagliolini di pasta e Sugo, alla maniera di Zafiran (tagliolini of pasta with sauce according to Zafiran’s recipe) and was served in dishes of silver.

In 1972 the Academy of Italian Cooking and the Order of Tortellini solemnly and officially documented in the Chamber of Commerce of Bologna the recipe for Tagliatelle and certified its width as 8 mm, and specifically it was to be 0,01227th of the height of the Tower of Asinelli (Torre degli Asinelli).

Nowadays, Tagliatelle can be seen as the typical pasta of the Northern Italian city of Bologna. It became a kind of personification of the city.

One of the egg tagliatelle varieties is pizzoccheri – flat noodles made of 80% buckwheat flour and 20% wheat.


Because of their porous and rough texture and flat shape, Tagliatelle is good at holding any sauce on its surface. Very often, they are made in the form of “nests”.

What to combine with

This type of pasta is excellent with thick sauces of beef, veal, pork, and rabbit.

Tagliatelle also goes well with creamy mascarpone cheese, bolognese sauce, or various fish sauces.

Cooking time

Until ready – 7 minutes

Al dente – 6 minutes

πŸ—’οΈ Calories and Nutritional Values

  • Energy value 1514 kJ / 362 kcal
  • Fats 1,5 g
  • Carbohydrates 73 g
  • Protein 14 g

Nutritional Factors (per 100g) – Delverde #082 Tagliatelle pasta, 250g

Recipes with tagliatelle pasta

Classical tagliatelle with ragu bolognese | Pasta bolognese

Do you like tagliatelle Bolognese? The secret to this classic ragu is to boil it for a very long time. Then add the pasta. This quick video recipe shows you how to make great pasta.

Ingredients for four servings:

  • 500g fresh tagliatelle pasta
  • 40g parmesan cheese
  • 250 g ground beef
  • 250 g ground pork
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • 80 g pancetta
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons tomato puree
  • 150g tomato passata
  • 500 ml of beef broth
  • Salt and black pepper

Creamy Tagliatelle with chicken and mushrooms | Luto ni Diana

Tagliatelle with chicken and mushrooms


  • 100 g mushrooms
  • 200g finely chopped chicken breast
  • 200 grams of tagliatelle pasta
  • 50 grams of margarine or butter
  • 2 glasses of milk
  • 2 tablespoons of olive oil
  • 3 Tbsp. Flour
  • 1 onion
  • 2 garlic cloves (sliced/chopped)
  • 2 tablespoons fresh parsley
  • 1/4 tsp. chili flakes.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon provanza herbs
  • 1/2 teaspoon salt

Homemade Tagliatelle – How to make tagliatelle pasta from scratch

Tagliatelle pasta is one of the most popular forms of pasta in the world. This video recipe will show you how to make tagliatelle pasta from scratch using two ingredients.

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Pasta / Macaroni
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