Tagliatelle

Today, on the shelves of domestic stores, you can find an incredible amount of a wide variety of pasta. Their abundance sometimes scatters our eyes and we cannot decide on a choice. Especially from some names of pasta and noodles, you just get confused. Spaghetti, cannelloni, horns, pasta, tagliatelle. . . What to choose in order not only to please the family with a delicious dinner, but also to enrich your culinary supply - almost every hostess probably thinks so.

Meanwhile, let's look at a rather interesting product, which is essentially our usual noodles - tagliatelle. It is a classic Italian pasta, a type of noodle native to the Emilia-Romagna region. We can say that this face of the city of Bologna is not spaghetti, but it is customary to serve it with bolognese sauce. In Italian, the finished dish sounds like tagliatelle alla bolognese. The varieties of tagliatelle include pizzokeri, which, unlike the first, is 80 percent buckwheat flour, which causes the brownish color of the noodles.

Tagliatelle also has its own culinary history, according to which this type of noodles was invented back in the Renaissance, namely in 148

7. According to legend, the blonde curly hair of the fatal woman Lucrezia Borgia inspired the creation of tagliatelle of a romantic and skillful cook - he made this dish on the occasion of her wedding to Alfonso I d'Este. The exquisite dish is called Tagliolini from the pastry with Zafiran's recipe sauce, which sounds like Tagliolini di pasta e sugo, alla maniera di Zafiran in Italian. It was served exclusively on silver dishes. Over time, tagliatelle became not only the food of the rich, but also a popular meal among the poorer segments of the population.

In general, tagliatelle are rather thin flat strips of egg dough, the width of which is 5-8 mm. On sale, they can be found in the form of rolled nests of completely different colors - this is due to the presence of both natural and synthetic dyes that give the noodles a more attractive and appetising appearance.

Sometimes tagliatelle is also prepared independently on the basis of fresh components - then the consistency of the noodles is a little porous and rough, which is why this type of paste is especially suitable for serving with a thick meat sauce. It is prepared from veal, beef, pork and often from rabbit meat. In addition, there are also more dietary varieties of sauces for tagliatelle, for example, with tomatoes and basil (pomodoro e basilico), with nuts and bread crumbs (noci e briciole) or with egg and cheese (uovo e formaggio).