The recipe to prepare one of the typical dishes of the Bolognese tradition
Tagliatelle is one of the most famous and tasty pasta type of the Italian cuisine all over the world. According to tradition and legend, tagliatella is typical of the city of Bologna, where it is prepared with the equally typical ragù alla Bolognese. It is also perfect with other seasonings, such as mushrooms, truffle or simple tomato sauce.
The Palazzo della Mercanzia reteains the gold model with the exact measurements of the Tagliatella, a monument to homemade pasta. The Confraternity of Tortellino, on April 16, 1972, deposited at the Chamber of Commerce of Bologna the authentic recipe and measure of the original Tagliatella of Bologna. According to this model, the measures of the tagliatella must be: 8 mm in width and 0.6 mm in thickness.
According to the legend, tagliatelle were invented in 1487 by a Bolognese cook, mastro Zefirano, in occasion of the wedding between Lucrezia Borgia and the Duke of Ferrara Alfonso I d’Este. The inspiration to the cook came from the blonde hair of the bride.
- Flour 00 300 g
- Eggs at room temperature 3
- Semolina for dusting as needed
- Pour the flour into a bowl, create a hollow and break in the eggs
- Beat with a fork and continue kneading by hand
- Continue on a floured surface for at least 15 minutes
- Form a ball and wrap it in plastic wrap
- Let the dough rest for about 30 minutes
- Take one third of the mixture and roll it out, with the machine or with a rolling pin to the right thickness
- Dust with semolina
- Cut the roll of dough into 7 mm wide slices