Tagliatelle are a traditional fresh pasta of Emilian cuisine , especially of the city of Bologna . Their origin dates back to the Middle Ages, although there is no certain evidence of their exact creation date. Tradition has it that tagliatelle were created to celebrate the visit of King Vittorio Emanuele II to Bologna (1-4 May 1860) ; extremely important visit as Vittorio Emanuele II, the first king of Italy, visited Bologna in 1860 to celebrate the city's annexation to Italy. Bologna, together with other cities of Emilia-Romagna, had been governed by the Church up to that point and had not yet been united with the rest of the country. The king's visit marked the beginning of the integration of Bologna into a united Italy and the beginning of the construction of the new Italian state. The king's visit represented an important moment for the city of Bologna and for the whole country, symbolizing the Italian unification and the end of foreign dominions in Italy.
The traditional original tagliatelle was and still is made with eggs and soft wheat flour. Their elongated shape derives from the fact that they were cut by hand with a knife, even if today there are also machines for their production.
Bolognese sauce is one of the most famous dishes served with tagliatelle, although today they are used in many other recipes, both traditional and creative. Tagliatelle can be seasoned with a wide range of sauces, from mushrooms to clams and truffles.
High-quality artisanal noodles are usually made following a traditional method and using high-quality ingredients which help give the noodles a superior flavor and texture compared to industrial noodles.
The plate of noodles is perfect for sharing with family or friends, as it can be enjoyed in large quantities. Tagliatelle are a symbol of Emilian cuisine and are known throughout the world as one of the most famous and appreciated Italian pastas.
In Italy, tagliatelle is generally served in large plates, accompanied by a generous portion of sauce. It is important that the sauce is proportionate to the amount of pasta, not too liquid and not too thick, so that the pasta can be seasoned well.
They can also be made with durum wheat flour. Durum wheat flour is richer in protein and gluten than soft wheat flour, so pasta made with it has a more compact consistency and a more intense flavour. Pasta made with durum wheat flour can be more difficult to work with than one made with soft wheat flour, as gluten is less elastic. However, this feature can be used to create high quality pasta.
In fact, in Emilia Romagna there is a variant of tagliatelle called "Tagliatelle di semola" which are made with durum wheat flour and water, are rougher and more consistent than traditional tagliatelle and lend themselves to accompany more consistent and tasty sauces. In general, tagliatelle made with durum wheat flour are suitable for accompanying robust sauces and savory condiments, as they have a more robust and resistant texture than traditional tagliatelle and can hold their shape better when cooked.
High quality handcrafted noodles are usually made following a traditional method and using high quality ingredients.
Here are the general steps for their preparation:
- • The durum or soft wheat flour, depending on the choice, is sieved and made into a fountain on a pastry board.
- • Eggs are introduced in the middle, usually one for every 100 grams of flour, and kneading is started with a fork, gradually incorporating the flour from the edges until a homogeneous and consistent dough is obtained.
- • The dough is then kneaded by hand for about 15 minutes until it becomes elastic and smooth.
- • The dough is then wrapped in transparent film and left to rest in the refrigerator for at least half an hour.
- • After resting, the dough is rolled out with a rolling pin or with a pasta machine, according to preference, until a thin and regular sheet is obtained.
- • The pasta is then cut by hand or with a special machine into strips about 1/2 inch (1.3 cm) wide to obtain the tagliatelle.
These are the general steps for preparing homemade tagliatelle, but each pasta factory or cook could have their own variation or technique to obtain the desired result.
The use of high-quality ingredients and craftsmanship help give the noodles a superior flavor and texture compared to industrial noodles.
Recipes:
Tagliatelle alla bolognese , one of the most famous traditional Italian recipes, also known as pasta bolognese sauce. It is a meat sauce cooked for a long time with vegetables, wine and tomato, served with fresh or dried tagliatelle.
Tagliatelle with hare ragout . The hare sauce is usually prepared with red wine, carrots, celery, onion, garlic and spices, and served with fresh or dried tagliatelle.
Tagliatelle con la Coda , a lesser known recipe, typical of Emilia Romagna, consisting of tagliatelle dressed with oxtail sauce, onion, carrots, celery, wine and spices.
Tagliatelle with mushrooms : this recipe calls for the use of fresh or dried mushrooms, usually porcini, seasoned with garlic, parsley, white wine and grated cheese.
Tagliatelle with herbs : this recipe calls for the use of fresh herbs such as basil, parsley, thyme and marjoram, seasoned with oil, garlic and grated cheese.
Tagliatelle with truffles : this recipe calls for the use of tagliatelle dressed with a sauce of butter and truffles, accompanied by grated cheese and parsley.
Pairing with wine
Tagliatelle is a versatile pasta that pairs well with many wines. Here are some classic pairings:
- Bolognese sauce can be combined with strong red wines such as Sangiovese di Romagna or Barbera d'Asti .
- A mushroom-based sauce can be combined with a white wine such as Pinot Grigio or Sauvignon Blanc .
- You can combine the clam sauce with a dry white wine such as Vermentino or Soave .
- The truffle sauce can be combined with a dark red wine such as Barolo or Brunello di Montalcino .
In general, tagliatelle with stronger sauces go better with thick red wines, while those with more delicate sauces go better with dry white wines. In any case, it is important to experiment and find the combination that best suits your personal taste.
