Tagliatelle
Tagliatelle comes from tagliare, ‘to cut’. As with almost all ribbon pastas, these are made by rolling up a sheet of thinly rolled egg pasta dough like a roll of cloth, then cutting it across to make ribbons, curled like party streamers which can be fluffed up and laid out to dry a little.Similar in shape to fettuccine and are typically about 6.5 mm (1/4-inch) to 10 mm (3/8-inch) wide
Tagliatelle
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Tagliatelle
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