from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. See fettuccine.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. long, flat ribbons of pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. pasta cut in narrow ribbons


from The American Heritage® Dictionary of the English Language, 4th Edition

Italian, pl. of tagliatella, diminutive of tagliata, from feminine past participle of tagliare, to cut, from Late Latin tāliāre; see tailor.

from Wiktionary, Creative Commons Attribution/Share-Alike License

Italian, see below.


  • Except for the Veneto (where lasagne refers to what the rest of Italy calls tagliatelle), these are large sheets of pasta used to make the layered pasta dish by the same name (except again in the Veneto where it is called pasticcio).

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  • After the exercise, there is a feast of delicious Umbrian specialties such as tagliatelle with black truffles, wild boar and porcini.

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  • Simmer for an hour or two then mix through half a cup of cream and serve with some buttered pasta such as tagliatelle or papardelle; or with mashed potatoes.

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  • Italy as ragù alla bolognese, is a traditional meat-based sauce typical of the city of pasta varieties such as tagliatelle, spaghetti, rigatoni and lasagne.

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  • We are served a plate of a very sour Colombian fruit with the texture of mango that is then dressed with a pile of 'tagliatelle' made from frozen foie-gras fat.

    The Guardian World News

  • Emma Hearst, chef of Manhattan's Sorella, puts it into a tagliatelle that also features shiitake mushrooms and speck an Italian-origin, juniper-cured ham.

    The Hunter of the Gathered

  • Of course, some dishes may sound better in description than in actual preparation, like the house-made black pepper tagliatelle with jumbo day-boat scallops, a lunch-time pasta course that was all and I mean, all about the heat.

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  • Christopher Do, a wealth-management executive who often dines at Perbacco with clients, says his favorite dish is the "amazing" $17 tajarin, a hand-cut tagliatelle pasta with a pork ragout cooked over five hours.


  • It is the beginning of the white truffle season, so the first courses were Tajarin all'Albese, a local egg-yolk-infused tagliatelle with fresh shavings of white truffles, as well as Tajarin con funghi, the same dish, except with wild mushrooms.

    Italian Innovation and Tradition

  • When the sauce is ready to be served with spaghetti or tagliatelle, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce, and add a generous piece of butter before serving.

    Jesse Kornbluth: Elizabeth David: Great Recipes From the Writer Who Liberated Cooks


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