Tagliatelle is a long flat pasta shape that is perfect for twisting around your fork, trapping sauce as you go. Its wider cousin Pappardelle is similar in length and use.
I like to make my own, about 55cm long and 1cm wide, using my Philips Pasta And Noodle Maker. The machine imparts a roughness perfect for holding thicker sauces and meat. Tagliatelle is also perfect for lighter sauces showcasing eggs, cheese, nuts and vegetables.
Here I am serving it with 12 hour slow-cooked lamb shank in a white wine sauce with Parmigiano-Reggiano and basil. My other favourite way to serve Tagliatelle is simply cooked Al dente and drowned in browned butter sauce.
Here are a couple of more pasta shape and recipe ideas.
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.