Tagliatelle pasta, a traditional shape from Bologna, is thinner than both pappardelle and fettuccine, making it a favored choice for diverse sauces. This article details a straightforward homemade recipe requiring just 400g of flour and 4 eggs, striking a balance between texture and flavor. Although restaurant versions tend to have egg yolk ratios much higher than this recipe, the suggested proportions allow for a practical, everyday dish. The width of tagliatelle can vary, but authenticity is measured at 7mm, preserved by Bologna's Chamber of Commerce with a gold reference.
The width of tagliatelle varies by brand; the authentic measure is 7mm uncooked, maintained by Bologna's Chamber of Commerce as a golden reference.
Homemade tagliatelle is light and versatile, made with simple ingredients—400g of flour and 4 eggs—ideal for everyday cooking.
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