Tagliatelle falls into the family of what is known as “cutters”, which is a group of pasta that are long and ribbon-like. Other members of the cutters family include tagliolini and fettuccine. Tagliatelle hails from the Emilia-Romagna and Marche regions of Italy, where it has been loved for generations. Legend states that tagliatelle was invented on the night of Annibale II Bentivoglio’s wedding to Lucrezia from the house of Este in 1487, by Lucrezia’s talented chef, after seeing her ribbon-like hairstyle. However, there is much speculation as to if this was actually true or a joke made up by humourist Augusto Majani in 1931. One thing is absolutely certain, however. Bologna takes so much pride in their beloved tagliatelle that they have a solid gold replica, demonstrating the correct dimensions of a piece of tagliatelle in their Chamber of Commerce (1 mm x 6 mm, for anyone curious).
While we cannot guarantee our handmade tagliatelle are precisely those dimensions, we can guarantee that they are a perfect compliment for our hearty and rich beef ragù, which the tagliatelle holds up beautifully.
(Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Beef, Onion, White wine, Tomato, Basil, Salt, Pepper
GARNISH INGREDIENTS: Parmesan cheese
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Tagliatelle with Beef Shin Ragù
|Beef Shin Ragù||155g||245kCal|
Please note the above nutritional guidance is based on our estimates only.