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tagliatelle

 
Dictionary: ta·gli·a·tel·le   (täl'yə-tĕ'lē, -lā) pronunciation
n.
See fettuccine.

[Italian, pl. of tagliatella, from Late Latin tāliāre. See tailor.]


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Food and Nutrition: tagliatelle
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Pasta in ribbons 2-3 cm wide.

Word Tutor: tagliatelle
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pronunciation

IN BRIEF: n. - Pasta cut in narrow ribbons.

Tutor's tip: This word was used in the 2006 Scripps National Spelling Bee finals.

WordNet: tagliatelle
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Note: click on a word meaning below to see its connections and related words.

The noun has one meaning:

Meaning #1: pasta cut in narrow ribbons


Wikipedia: Tagliatelle
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Uncooked tagliatelle pasta
Cooked tagliolini pasta with mushrooms

Tagliatelle (Italian pronunciation: [taʎːaˈtɛlːe]) and tagliolini (from the Italian tagliare, meaning "to cut") are the classic pasta of the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm (0.25 to 0.375 inches) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.

Origins

Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. The recipe was called tagliolini di pasta e sugo, alla maniera di Zafiran (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates. Over the years, tagliatelle has acquired a much less sophisticated tradition, as tradition wills it to be eaten by simple folk.

Texture and serving suggestions

Since tagliatelle are generally made as fresh pasta, the texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich (and more vegetarian) options; such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese - a less rich carbonara), or simply pomodoro e basilico (with tomatoes and basil).

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Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
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Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Tagliatelle" Read more