Tagliatelle is the wider, flatter relative of spaghetti and fettuccine, traditionally made to be approximately 6mm thick. Traditionally served with bolognese sauce, tagliatelle makes a great evening meal and is even better when the pasta is homemade. If you are short on time in the week, make the pasta in advance and roll it out when you need it. Alternatively, cut the tagliatelle and dry it out rolled up in nests. It can then be stored in an airtight container until you are ready to use it.
Rosanna Marziale flavours her tagliatelle with squid ink and serves it with mussels, while Josh Eggleton keeps things a little more basic with a simple tomato sauce. As a rule, tagliatelle is particularly good with shellfish; try Grazia Soncini’s dish of clams and wild asparagus or for something a little more luxurious try Franceso Mazzei’s Lobster tagliatelle.
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