Ingredients Wheat flour and water.
How Made The flour is sifted onto a wooden board and kneaded with water until a firm, smooth dough forms. The dough is left to rest, then rolled out into a rather thick sheet, which is cut into wide, flat noodles. They are boiled in water or in soup.
Also Known As No alternative names.
How Served As pastasciutta, with traditional local sauces, or broken into pieces and used in the typical pasta e fagioli.
Where Found Veneto, in particular Padova and Treviso.
Tirache is dialect for “suspenders” (or braces), which these long, thick tagliatelle resemble; trevigiano is the adjective for Treviso. Most often these noodles are broken up and used as the pasta in the dense pasta e fagioli that is commonly served around Padova and Treviso.
