(Italian pasta)

The “tagliatelle” or “fettuccine” are typical kind of pasta of central northern Italy. Their name come from the verb “cut” or “cutting”, since you get stretching out the dough into thin sheet and then after having it rolled up on itself cut into thin strips A variant are green noodles where in the mixture are mixed the chard or spinach. Particularly tasty and delicate are the noodles green where are added nettles instead of spinach.- In Emilia-Romagna the typical dressing to match with this type of pasta is the sauce bolognese, but can be used different toppings such as prosciutto, tomato sauce, mushrooms, truffles, seafood, peas and more.

tagliatelle fatte a mano

tagliatelle fresche

Also known as Carletti or Bubbolini. Is a grass that you can found in countryside that comes spontaneous close to waterways . Sautéed along with the bacon get a special taste to any type of pasta. In Romagna, this condiment (strigoli with bacon) is often combined with Strozzapreti and noodles (tagliatelle or tagliolini).

Tagliolino agli strigoli

strigoli