The recipe for one of the most iconic dishes of the Bolognese tradition
Tagliatelle are one of the most famous and delicious pasta varieties in Italian cuisine, enjoyed all over the world. According to tradition, tagliatelle originated in Bologna, where they are famously served with the classic ragù alla Bolognese. They are equally delicious with other sauces, such as mushrooms, truffle, or a simple tomato sauce.
The Palazzo della Mercanzia in Bologna preserves the official gold model of the authentic Tagliatella, a tribute to the city's handmade pasta tradition. On April 16, 1972, the Confraternity of the Tortellino deposited the official recipe and dimensions of the original Tagliatella di Bologna with the Bologna Chamber of Commerce. According to this standard, authentic tagliatelle should measure 8 mm wide and 0.6 mm thick.
According to legend, tagliatelle were invented in 1487 by a Bolognese chef, Mastro Zefirano, to celebrate the wedding of Lucrezia Borgia and Alfonso I d'Este, Duke of Ferrara. The inspiration is said to have come from the bride's long, golden hair.
Ingredients
- 300 g type "00" flour
- 3 eggs, at room temperature
- Semolina flour, for dusting
Preparation
- Pour the flour into a bowl, make a well in the center, and crack in the eggs.
- Beat the eggs with a fork, gradually incorporating the flour, then knead by hand.
- Transfer the dough to a lightly floured surface and knead for at least 15 minutes, until smooth and elastic.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest for about 30 minutes.
- Take one-third of the dough and roll it out using a pasta machine or a rolling pin until it reaches the desired thickness.
- Dust the sheet lightly with semolina.
- Roll up the sheet loosely and cut it into strips approximately 7–8 mm wide to create the traditional tagliatelle.