De Cecco TAGLIATELLE NO. 203

Tagliatelle are enjoyed all over Italy and belong to the family of long, flat pasta. They originate from the northern regions of Italy, particularly from the culinary tradition of the Emilia Romagna region. The fact that tagliatelle have their roots in Emilia Romagna is evidenced by their presence in folk sayings and colloquial expressions used by the people of this region. One example of how deeply rooted tagliatelle are in Emilia Romagna is found in Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well": "Conti corti e tagliatelle lunghe" (literally: short beaks and long tagliatelle) is a wise saying from Bologna, as long bills frighten poor husbands and short tagliatelle signify the inexperience of the person who prepared and served them, as if they were leftovers. Their natural versatility makes them delicious with all kinds of seasonings. They are excellent for first courses or in baked dishes, perfect with fish or shellfish-based sauces, or with butter or white sauces made from soft cheese and cream with added curry or saffron.