From the Italian word tagliare, meaning "to cut," as tagliatelle was traditionally hand-made and cut with a knife. 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: 5 minutes.
durum wheat semolina, water
Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday lunch pasta in many corners of Italy today...
These wide, classic noodles show off the pasta's silky texture. Traditionally used with slowly cooked, chunky sauces. Serve with a rich ragù of rabbit, fresh porcini mushrooms, or veal. Cooking...
This lemony egg fettuccine is perfect for fish. Serve with a seafood ragù, shrimp, clams or lobster, or twirl it into fish soups or stews. Wonderful served with melted butter, lemon zest, and...
Made from 100% raw cow's milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano Reggiano is quite possibly Italy's most famous cheese. All wheels are aged a minimum of 24 months,...
Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday lunch pasta in many corners of Italy today...
These wide, classic noodles show off the pasta's silky texture. Traditionally used with slowly cooked, chunky sauces. Serve with a rich ragù of rabbit, fresh porcini mushrooms, or veal. Cooking...
This lemony egg fettuccine is perfect for fish. Serve with a seafood ragù, shrimp, clams or lobster, or twirl it into fish soups or stews. Wonderful served with melted butter, lemon zest, and...
Made from 100% raw cow's milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano Reggiano is quite possibly Italy's most famous cheese. All wheels are aged a minimum of 24 months,...
