Ingredients Wheat flour, eggs, and water.
How Made The flour is sifted and kneaded with eggs and water long and vigorously until a smooth, firm dough forms. It is left to rest, then rolled into a sheet, not too thin, from which short, flat noodles are cut. The noodles are cooked in broth.
Also Known As No alternative names.
How Served Generally in broth.
Where Found Abruzzo, especially around Chieti.
The name means literally โwatery.โ The practice of serving tagliatelle in broth is very old. It was de rigueur during the Renaissance, when it was particularly given to new mothers because the broth was thought to favor the production of milk, a belief found in almost all of the Italian regions. But, in fact, its value rested in the additional nutrients it contributed to a diet that was otherwise, especially among the poor, quite meager.
