Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]; listen ) and tagliolini (from the Italian tagliare, meaning “to cut”) are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 to 10 mm (0.26 to 0.39 in) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.
Pappardelle [papparˈdɛlle] (singular: pappardella) are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. The fresh types are two to three centimetres (3⁄4–1 inches) wide and may have fluted edges. Dried egg pappardelle have straight sides. It originates from the region of Tuscany.
long, flat ribbons of pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet
A broad form of sauce (especially one made with hare).