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Spaghetti with sauce? This pasta is the better option!
This traditional pasta dough from the north of Italy is the perfect pairing with any type of sauce – whether Bolognese or a cream sauce.
For some, all pasta varieties taste the same, but real pasta fans know the differences. Farfalle, fettuccine or fusilli – to the untrained eye may seem very similar, but each variety is suited to a certain type of dish. Tagliatelle is particularly good for recipes with a lot of sauce – the wider the pasta, the better it can absorb the liquid – and the Italian cuisine is not lacking in tasty sauces.
140 kcal per 100g
26.3g carbohydrates, 1.3g fibre, 1.0g fat, 5.0g protein per 100 g
store dried tagliatelle in a cool, dry place
|up to three years|
The term tagliatelle came from the Italian verb “tagliare”, meaning “to cut”. The pasta specialty originated from the Emilia-Romagna region in Northern Italy where it is traditionally served with a meat sauce, known as “tagliatelle con ragù”. The pasta dough comes in a long and flat ribbon-like form. It looks similar to fettuccine but is a bit narrower – it ranges between 5 and 10mm in width.
The inspiration for the wide pasta dough was supposedly the splendid hairdo of an Italian noble; in 1847, chef Maestro Zafirano created a dish called “Tagliolini di pasta e sugo alla maniera di zafiran” that was reminiscent of the hairdo of Lucrezia Borgia. Whether the story is true or not is not certain, there may be evidence that the pasta dough was invented before this. What remains true, is the fact that tagliatelle has a long and rich tradition in Italy.
The ribbon pasta can be purchased either fresh or dried in a nest shape, which unwinds when cooked. Gluten-free tagliatelle, which uses rice, corn, chickpea or buckwheat flour instead of wheat flour, is also available. Making tagliatelle fresh at home is also an option. It’s traditionally made from eggs and a fine flour – for every 100g of flour, 1 egg is required. Salt is not added to the dough, but rather to the boiling water.
When preparing pasta as a main course, calculate 100g of pasta per portion. Heat some salted water in a wide pot, add the pasta dough when the water begins to boil. The cooking time varies depending on the pasta, so always read the back of the packet. Try a ribbon of pasta to check if it’s cooked, and then drain in a sieve. Do not cool it under cold water but rather cover it in sauce and serve it hot.
There are hundreds of different pasta varieties in Italy. In Swiss supermarkets the choice is slightly more limited but you have probably wondered about the difference between them all before – is it not irrelevant if thin spaghetti or the spiralled fusilli is used with a Bolognese sauce? Generally speaking, tagliatelle is used for dishes with sauce. Fresh tagliatelle has a porous surface and is wider than spaghetti, making it particularly well suited to sauce.
Tagliatelle goes brilliantly with sauces of any style with fish, meat and vegetables. A classic is tagliatelle with salmon and spinach or with a porcini mushroom sauce. A cream sauce with steamed broccoli and crispy walnuts is a real treat. The traditional “ragù alla Bolognese” is a ragù made from tomatoes, carrots, celery and minced beef and cooked for a few hours. The Bolognese we’re familiar with today is cooked faster, has similar ingredients, but is not as good as the original ragù.
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