Tagliatelle is from the Italian word "tagliare" which means to cut. It was said that originally these pasta is cut about a half inch wide and was invented by Maestro Zafirano, a cook from a certain village in Italy during the 1400's. He invented this pasta in reference to the hairstyle of Lucrezia Borgia who was about to marry the Duke of Ferrara. Later on it was reduced to a size about a quarter of an inch, closely to the size of Fetuccine.
This type of pasta is made my combining one hundred grams of flour to one egg. Knead into a dough, flatten with a rolling pin until it's thin enough and then fold it before cutting into about 6-8 millimeters wide. The quality is at its best if you use organic eggs. You can also add herbs while kneading the dough to create vegetarian Tagliatelle pasta.
Like any other pasta, Tagliatelle can be combined with various types of sauces depending on your mood. You can make Tagliatelle Carbonara, Tagliatelle with Basil Sauce, Tomato Chicken Tagliatelle and other types of sauces. So start experimenting now!
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