From the Italian word tagliare, meaning "to cut," as tagliatelle was traditionally hand-made and cut with a knife. Wider then fettuccine this pasta is mostly associated with Bologna, but today is very common throughout Italy.
Traditionally served with a hearty bolognese sauce, this pasta is usually served with cream or butter-based sauces.
Cooking Time: 4-6 minutes.
Ingredients: durum wheat semolina, 31,70% eggs (yolk and white)