Grocery
Tagliatelle Pasta
What it is
Tagliatelle is a traditional type of pasta originating from the Emilia-Romagna and Marche regions of Italy. It is characterized by its long, flat ribbons, typically about 6 to 10 millimeters wide. This pasta shape is made from durum wheat semolina and eggs, giving it a rich flavor and a slightly chewy texture when cooked properly. Its surface is porous, which allows it to hold sauces exceptionally well.
How people cook with it
Tagliatelle is a versatile pasta that pairs beautifully with a wide range of sauces, from hearty meat ragùs to lighter cream-based preparations.
- With rich meat sauces
- In creamy mushroom dishes
- Tossed with pesto
- As a base for baked pasta
To cook tagliatelle, bring a large pot of salted water to a rolling boil. Add the pasta and stir gently to prevent sticking. Cook for the time indicated on the package, usually around 8-10 minutes, until al dente, meaning it has a slight bite. Drain the pasta, reserving some of the cooking water. Return the drained pasta to the pot, add your prepared sauce, and toss to coat. Add a splash of the reserved pasta water if needed to achieve a smooth, emulsified sauce.
How it differs from similar foods
Compared to spaghetti, tagliatelle is wider and flatter, offering a more substantial mouthfeel. Its broader surface area makes it ideal for clinging to thicker, richer sauces that might slide off thinner pasta shapes.
Who it is for
Home cooks looking to prepare classic Italian dishes will appreciate this pasta.
How to keep the rest
Store uncooked tagliatelle in a cool, dry place, away from direct sunlight. Once opened, ensure the package is sealed tightly to maintain freshness and prevent moisture absorption. Properly stored, it can last for a long time.