Did you know that tagliatelle pasta has two sisters?
Even though they’re sisters from another mister, tagliatelle pasta, pappardelle and fettuccine have something in common: they’re all made of flour, eggs and salt and thus they are called “egg pasta”. However, what makes the difference between them is the width of the pasta: fettuccine are the thinnest one, tagliatelle are the mizzen, while pappardelle are the largest one with a 0,511 width. But let’s be frank, what really matter here is not math or measure but flavor. So discover our tips to valorize these three Italian delicacies!
Tagliatelle bolognese with ragu sauce:
a travel to Emilia Romagna.
If you don’t want to mess with people from Bologna you don’t have much choice but to use bolognese ragu as pasta sauce for tagliatelle. Among Emilia Romagna food, tagliatelle and ragu sauce are indeed the most famous ones and their combination creates this divine dish that Italians call "tagliatelle alla bolognese".
The name Tagliatelle derives from the Italian word “tagliare” which means “to cut” and is one of the main tasks of the legendary figures of the “zdaure”. They are the pasta ladies of the Emilia Romagna territory who preserve tagliatelle know-how: their secret is to roll out dough with a rolling pin until tagliatelle dough become so thin it’s almost transparent. Then they fold the sheets and cut them into long strips that have to dry up for almost one day. At this point tagliatelle are ready to be cooked by boiling them in salted water for 5-8 minutes and can be dressed with the perfect tagliatelle sauce: ragu. One last tip: make sure you have a good red wine to pair with the meal!
Fettuccine, the thinner
Tagliatelle pasta's little sisters are fettuccine, which are made with the same ingredients but are thinner. When talking about fettuccine pasta most of Americans will think about Fettuccine Alfredo , but brace yourself… because in Italy, Fettuccine Alfredo isn’t a real thing! Although this dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the half part the 20th century, three Italian out of four don't know what you're talking about. Don’t panic because we’re here for you with a few fettuccine recipes that will make you almost forget Fettuccine Alfredo. For instance, a typical Italian recipe is with black truffle that with its delicacy will conquer even the most refined taste. Otherwise, if you are looking for more Mediterranean flavors, you can pair fettuccine with seafood sauce or simply with tomato sauce to please your little ones...just let your creativity run free!
Pappardelle pasta, the Tuscan sister
Even though they're also called "pappardelle bolognese", pappardelle pasta aren't really an Emilia Romagna food like the mentioned tagliatelle pasta. Indeed, their heart is from Tuscany: a region known for rich, intense and generally meaty sauces. This is why they invented Pappardelle that with their large surface area and rough and porous texture are the perfect accompaniment to more robust sauces like mushroom sauce or condiments based on game. Pappardelle dishes are often enjoyed in the winter months, due to the rich sauces they're paired with, but if you want to taste them all year long, we can recommend you a light, healthy and vegetarian alternative. For instance, you can pair pappardelle pasta with your favorite type of mushroom and create the perfect combination of flavors: it could be fresh or dried porcini mushroom or even wild mushroom, choose which one you like!
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