March 23, 2012

Bolognese Pasta: Tagliatelle




What do blond hair and Tagliatelle noodles pasta have in common? More than you think!

It is said that the tagliatelle was invented in the Fifteenth Century for the matrimony of Annibale II Bentivoglio and Lucrezia Borgia. Apparently the chef was inspired by the bride’s golden hair and created the “tagliatelle” noodles to honor her. 
Lucrezia Borgia

Though the credibility of this legend is dubious (as tagliatelle was likely invented earlier), the legend shows the importance of food within the history of the Italian culture and the pride that many Italians have in their cuisine.

Bologna is well-known throughout Europe for being one of the gastronomic centers of Italy, and is famous for its fresh made pastas. Tagliatelle, a hand-rolled fresh pasta, is one of the types typical of Bologna. The pasta is thin, flat, and has a rough surface, which is obtained when the dough is rolled out on a rough wooden surface.

It is generally served al ragù, in a meat sauce referred to in English simply as Bolognese.  The rough surface of the pasta allows a heavier sauce to cling to it, instead of collecting at the bottom of the plate (Italians think that Americans are crazy for serving ragù with spaghetti because it does the opposite!).

Tagliatelle is so popular in Bologna and the surrounding Emilia-Romagna region that there was even an International Tagliatella Day on January 17, 2010, in which restaurants around the region (and certain restaurants around the world) featured this type of pasta.

by D.R. (intern @ Taste of Italy)

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