Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Pasta in narrow flat strips, usually somewhat thinner and often narrower than fettuccine.
- noun A dish made with such strips of pasta.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun long, flat
ribbons ofpasta , originally fromEmilia-Romagna , sliced from a rolled-out sheet
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun pasta cut in narrow ribbons
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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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).
How To Cook Italian Giuliano Hazan 2005
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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.
Walking in a Winter Wonderland Jemima Sissons 2010
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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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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.
Archive 2004-11-01 2004
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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.
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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.
Restaurant Week: Early reports Justin Rude 2011
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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.
Perbacco 2012
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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 Bruce Palling 2010
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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.
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