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Mattarello(a)way
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    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
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        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
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Tagliatelle 

One of the most important and typical pasta forms from Emilia-Romagna region of Italy. 
Tagliatelle, as all fresh pasta is is porous and rough in texture, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally rabbit. 
with ragù (meat sauce)
with "strigoli" plant
chicken giblet sauce
Immagine
Once you've made the pasta dough, stretch it with rolling pin until you get a very thin dough surface, about 1-1,5 mm. Cover it with a cotton cloth, allowing it to dry slowly. 
Once dry, roll the stretched dough into a 6-7cm wide cylindric shape which will tend to flatten on top. To prevent your dough from sticking, you can sprinkle some flour all over stretched dough before rolling it. 

Cut the rolled dough into 6mm wide stripes for classic tagliatelle, 9mm for large tagliatelle and up to 12mm for a variety called pappardelle. Width depends on tastes as well as condiments that will go with your pasta. 


Immagine
Finally, unroll the stripes creating small heaps of tagliatelle, size of a fist and place them delicately on the surface, making sure not to press them too much to avoid sticking. 

Cook in plenty of boiling, salted water. Once the pasta starts emerging to the surface, it is done and should immediately be taken off the heat, adding a splash of cold water to the pot to stop the cooking process. 
Drain the pasta, add it to the sauce in a pan and toss around quickly until mixed well.  


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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
      • India
      • Thailand
      • Cambodia
      • Laos
      • Vietnam
  • BLOG
  • ABOUT US
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