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 t is said that the inspiration for tagliatelle came from nothing less than Lucretia Borgia’s flowing hair. Legend has it that a skillful chef invented the pasta and, in a poetic flourish, dedicated it to her on the occasion of her wedding to Alfonso d’Este.
Tagliatelle is a flat egg pasta noodle, with a narrow width of about 5 mm (2 tenths of an inch). While it resembles fettuccine, it is about 2 mm narrower. The two are equally versatile and can be served with meat, vegetable or fish sauces. The rough, porous surface of tagliatelle makes it ideal for both rich and light dressings.
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Recipes
PASTICCIO DI TAGLIATELLE
TAGLIATELLE AI CARCIOFI
TAGLIATELLE CON I FUNGHI
TAGLIATELLE CON PORRI E SALSA DI GAMBERETTI
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