tagliatella

English edit

Etymology edit

From Italian tagliatella.

Noun edit

tagliatella (plural tagliatelle)

(rare) A piece of tagliatelle.
- 1985, Fred Plotkin, “On Becoming a Pasta Cook”, in The Authentic Pasta Book: Regional Italian Recipes for Great Classic and Contemporary Dishes From Great Chefs and Fine Home Cooks, New York, N.Y.: Simon and Schuster, →ISBN, page 63:
  In general, the number of eggs in the dough of a raviolo or tortellino is 50 percent less than in a tagliatella.
- 2000 August, David Alexander, “The Geography of Italian Pasta”, in The Professional Geographer, volume 52, number 3, Malden, Mass., Oxford, Oxon: Blackwell Publishers, →DOI, →ISSN, page 557, column 2:
  Moreover, the Accademia Italiana della Cucina has defined the correct width of a tagliatella as 8 mm (1/12,270th the height of the Torre degli Asinelli in Bologna) and its proper thickness as 0.6 mm. An official reference tagliatella, cast in solid gold, reposes in the city hall at Bologna (Kasper 1992, 78–79).
- 2003, Karen Anand, Karen Anand’s International Cooking: Bringing Global Cuisine with Simple Recipes to the Indian Table, Mumbai: Popular Prakashan, →ISBN, page 54:
  For centuries the exact width of the tagliatella was argued over, until 1972 when a gastronomic law was passed whereby one tagliatella has to measure one 12,276th part of the height of the Torre degli Asinelli – i.e.8mm! Before it enters the pot, it must be no more than 6.5 or 7mm, so as to allow it to swell to its required 8mm in cooking. Or so the jury finally decided! Anything wider or narrower is NOT a tagliatella, and will have another name!
- 2013 May, Lorenzo Fongaro, Knut Kvaal, “Surface texture characterization of an Italian pasta by means of univariate and multivariate feature extraction from their texture images”, in Food Research International, volume 51, number 2, Elsevier, →DOI, →ISSN, page 694, column 1:
  An aliquot of buckwheat flour (generally from 20% to 30%) is added to fine and coarse semolina, and the dough (about 35% moisture) is formed into a tagliatella-shaped pasta form (Pagani, Lucisano, & Mariotti, 2007): the final product is very porous and rough, about 2 mm thick, 0.8 cm wide and 7 cm long.
- 2013 summer, Use-it Bologna (Use-it Europe)‎^[1]:
  Spaghetti alla Bolognese? What the hell are they??? In Bologna we have no idea since we are used to eat^[sic] “tagliatelle” with Bolognese meat sauce, ragù, one of our typical dishes. The shape of a tagliatella, thicker and larger than spaghetti, is the best to pick up and taste all the ragù!
- 2023 August 2, Davide Marino, “Romagna on the table: 5 dishes you can’t miss”, in Travel Emilia Romagna‎^[2], Emilia-Romagna Region Tourism Board, archived from the original on 2023-09-29:
  One tagliatella may lead to another, and when the plate is empty, you clean it up using piadina to sponge up the sauce.