Tagliatelle
Tagliatelle are long, flat pasta ribbons suited to a range of sauces.
- Shape
- Long flat ribbons
- Try with
- Butter, soft cheese or seafood
Soft cheese across the ribbon
For its dry tagliatelle, De Cecco suggests fish and shellfish, butter, or soft-cheese and cream sauces. Try butter and a soft cheese when you want a gentle accompaniment across the flat ribbon. This producer example does not make every tagliatella the same dough or width.
Worth knowing next
- FettuccineCompare Fettuccine: long flat ribbons, with tomato or meat ragù as a starting point.
- PappardelleCompare Pappardelle: long flat ribbons, with game sauce or creamy cheese sauce as a starting point.
- StrangozziCompare Strangozzi: umbrian pasta format, with meat ragù or rich tomato sauce as a starting point.
