Tagliatelle, Tagliolini, Tagliarini, Fettucce, Fettuccine, Piccagge, Pappardelle

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.