Forktionary
Pasta | Vegetarian Low Fat Diet (without sauce)

Tagliatelle Pasta Noodles

Triticum durum (Durum Wheat) Allergens: Gluten, Eggs
Tagliatelle Pasta Noodles

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian (Emilia-Romagna)
  • Seasonality Year-Round
  • Source Durum wheat semolina, Eggs, Water

The Forktionary Angle

"The artisanal ribbon designed to perfectly cradle your favorite hearty sauces."

Definition

A traditional Italian egg pasta from Emilia-Romagna, characterized by long, flat ribbons, wider than fettuccine but narrower than pappardelle.

Sensory Profile

TasteMild, Starchy, Nutty (especially fresh egg pasta), Earthy
TextureFirm, Chewy, Al dente, Silky (from egg)
AromaSubtle, Wheat-like, Fresh (if homemade)
AcidityLow

Technical Metrics

Protein Content (per 100g dry)

12-14g

Recommended Cooking Time (Fresh)

2-4 minutes

Traditional Pairing

Bolognese Sauce

Nutrition Facts

Per 85g (3 oz dry)
Calories155 kcal
Total Fat1.5 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol20 mg
Protein5.5 g
Total Carbohydrate30 g
Dietary Fiber1.5 g
Total Sugars0.5 g
Calcium10 mg
Iron0.8 mg
Potassium80 mg

Chef’s Secret

Always cook tagliatelle "al dente" – firm to the bite. The rough texture of bronze-die extruded pasta helps thick, rich sauces like Bolognese cling perfectly to each strand.

Substitutions

Best Match

Fettuccine

1:1

Very similar flat, wide noodle, excellent for absorbing sauces.

Linguine

1:1

Slightly narrower and flatter, still good for medium-thick sauces.

Pappardelle

1:1

Wider than tagliatelle, ideal for very rich, hearty meat sauces.

Fresh Pasta Dough (cut your own)

N/A

For an authentic taste and texture experience, requires time and effort.

Buying Guide

Look for bronze-die extruded pasta for a rougher surface that holds sauce better. For fresh, check the expiration date.

Flavor Pairings

Bolognese Ragu Cream Sauces Mushrooms Truffles Butter and Sage.