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Tagliatelle, Tagliolini, Tagliarini, Fettucce, Fettuccine, Piccagge, Pappardelle
Flat Pasta Ribbons
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
These long flat pasta ribbons come in a variety of widths and so go under a number of names depending on the region, but are basically tagliatelle or fettuccine. Fettuccine is associated mainly with central Italy around Rome, while its close relative, tagliatelle (fettuccine is a little narrower and thicker) is northern, with Bologna being its main centre. Generally speaking, the further south you go, the thicker the pasta ribbons.
Tagliare means ‘to cut’, hence the name for this Emilia-Romagnan pasta, which is cut with a knife from a very thin sfoglia of egg dough. Pasta ribbons can easily be made by hand by simply cutting to any width from a single sheet of pasta. To do this, simply roll up a sheet of pasta and cut it to the width desired then unroll each little disc of pasta to reveal the long strands. Most of the tagliatelle eaten today are commercially produced and sold dried and packed in nests to give a homemade feel.