Tagliatelle /taʎʎa'tɛl-le/ (from the Italian tagliare, meaning "to cut") is the classic pasta of the Emilia-Romagna region of Italy. Individually, they're long, flat ribbons, similar in shape to fettuccine, but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Origins Legend has it that during the Italian Renaissance, in the year 1487, a talented court chef, inspire… (More on Tagliatelle)