Tagliatelle, also called fettuccine, are not only one of the most traditional types of long pasta, but also a type of egg pasta typical of Emilia Romagna, whose name comes from the verb "to cut" or "to slice," in the case of fettuccine, precisely because they are obtained by rolling out the pasta into a thin sheet and then cutting it to the correct width, which in this case turns out to be 7 mm. An interesting fact: in 1972, the Confraternity of Tortellino and the Italian Academy of Cuisine deposited the recipe and measurements of the true Bolognese tagliatella at the Bologna Chamber of Commerce, Industry, Crafts and Agriculture. In fact, a model of the tagliatella made of gold dictates the cooked measurements establishing that it should have a width of 8 millimeters and a thickness that varies from six to eight-tenths of a millimeter.
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Tagliatelle, also called fettuccine, are not only one of the most traditional types of long pasta, but also a type of egg pasta typical of Emilia Romagna, whose name comes from the verb "to cut" or "to slice," in the case of fettuccine, precisely because they are obtained by rolling out the pasta into a thin sheet and then cutting it to the correct width, which in this case turns out to be 7 mm. An interesting fact: in 1972, the Confraternity of Tortellino and the Italian Academy of Cuisine deposited the recipe and measurements of the true Bolognese tagliatella at the Bologna Chamber of Commerce, Industry, Crafts and Agriculture. In fact, a model of the tagliatella made of gold dictates the cooked measurements establishing that it should have a width of 8 millimeters and a thickness that varies from six to eight-tenths of a millimeter.
