Ingredients:
Tagliatelle Pasta
400g minced beef (marinate)
1/2 tsp – black pepper
1 tbsp – soy sauce
1 tsp – sugar
(Marinate the beef for 30mins.)
For the sauce:
1 diced onions ๐ง
1 diced carrots ๐ฅ
350g dolmio pasta sauce
2cups of water
2 tbsp of sugar
1 tsp of salt
Black pepper
Dolmio pasta sauce
Cooking oil
Tagliatelle (Italian pronunciation: ; listen ) and tagliolini (from the Italian tagliare, meaning “to cut”) are a traditional type of pasta from the 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 to 10 mm (0.26 to 0.39 in) 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.
The name is from the Italian verb โtagliareโ, meaning โto cut.โ
Both tagliolini and tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of Durum wheat semolina.
Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.
Origins
Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d’Este’s hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931.The recipe was called tagliolini di pasta e sugo, alla maniera di Zafiran (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates. Over the years, tagliatelle has become considered a more common food.
A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimetre by 6 millimetres.
Dishes
The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork (such as bolognese sauce), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheeseโa less rich carbonara), or simply pomodoro e basilico (with tomatoes and basil).
See also
Passatelli
Pappardelle
Fettuccine
Note: You can add and adjust all the ingredients.
For the instructions on how to make | cook | bake | roast – please watch the full video.
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