HOW TO MAKE
Tagliatelle with Bolognese sauce
Both with Tortellini and Lasagna, Tagliatelle is one of the most famous fresh pasta shape in Italy. In Emilia-Romagna and in the rest of Italy this pasta is known by the name of Tagliatelle. In the city of Rome and surrounding areas, this is known as Fettuccine, even if the two words mean two slightly different pastas. The word Tagliatelle means "to cut" or "to slice", since they are obtained by rolling out the dough into a thin sheet and cutting it, after having rolled it up. And obviously the best sauce for a fresh serving of Tagliatelle is the Bolognese ragù.