Let's discover the original tagliatelle recipe and the local variations! Tagliatelle are one of the most popular pasta dishes in Italy. They are a traditional type of pasta from central Italy and owe their name to the shape: they are in fact narrow strips of cut pasta. According to the legend, this type of pasta was invented in 1487 when Zefirano, talented chef at the court of Giovanni II Bentivoglio, wanted to amaze his guests with a special dish on the occasion of Annibale II Bentivoglio's wedding. It is said that this version has no historical basis. What is certain is that tagliatelle have been handed down until today, continuing to be a great success both in Italy and beyond our national borders. To confirm their popularity, in 1972 the Italian Kitchen Academy deposited at the Chamber of Commerce of Bologna the recipe of “Tagliatelle Bolognese” with their official size and a sample of golden tagliatelle. According to this official data, cooked tagliatelle - to comply with the dictates of the official recipe - must be 8 millimetres wide from cooked, equivalent to about 7 millimetres from raw; while the thickness must be between 6 and 8 tenths. How to make the real Tagliatelle Bolognese The authentic recipe from Emilia Romagna establishes that tagliatelle should be served with Bolognese sauce. To make the sauce, heat the butter in a large pan, add pancetta and herbs, add the minced meats and fry gently for 10 minutes. Then add the red wine and bubble for a few minutes to allow the alcohol to evaporate. Then, cook with broth and tomato sauce. Parmigiano Reggiano is the final touch for excellent tagliatelle with bolognese sauce. The ingredients to make the pasta dough are water and flour, as well as fresh eggs left to
Let’s discover the original tagliatelle recipe and the local variations! Tagliatelle are one of the most popular pasta dishes in Italy. They are a
