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Tagliatelle, flat egg pasta

Tagliatelle are traditional flat egg pasta originating from the Emilia-Romagna region, particularly Bologna. They are about 8 mm wide and are made from flour and eggs without any added water.

In 1972 the Bolognese Academy established a gold standard for tagliatelle width. Tagliatelle are the traditional accompaniment to ragù bolognese, in Bologna, spaghetti bolognese is considered a mistake. They are also excellent with porcini sauce or truffles.

Tagliatelle, flat egg pasta
  • Originate from Bologna and are the traditional partner for ragù bolognese
  • Made from flour and eggs with a width of approximately 8 mm
  • The Bolognese Academy established a gold standard for their width in 1972
  • In Bologna the combination of spaghetti bolognese is considered incorrect
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