Wheat flour and egg pasta – Chestnut Tagliatelle
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning “to cut”) are a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) 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.
Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.
Pasta nutrition facts
- In response to dietary guidance urging people to include more whole grains in their diets, manufacturers have introduced nutritionally enhanced pasta varieties such as whole wheat, whole grain and pasta fortified with omega-3 fatty acids and additional fiber. Some varieties of whole grain pasta can provide up to 25% of daily fiber requirements in every one cup portion. There are now more options than ever for consumers to enjoy healthy and economical meals the whole family will love.