One of the most classic forms of pasta only came about in the 15th century, starting with lasagna: the strip. And it was the famous chef Maestro Martino, author of Libro de Arte Coquinario (The Art of Cooking), who proposed what was probably the first description of tagliatelle, presented as “pasta as wide as a small finger” cut “in modo de bindelle”, or strings. .
Although the creation of this shape of pasta has not been officially granted to Emilia-Romagna, Bologna has nevertheless established itself over the centuries as the capital of tagliatelle. Official measurements of Bolognese tagliatelle were adopted in 1972, recognised by the Italian Academy of Cuisine: at the time of cutting (before cooking), the width must be 6.5-7 mm, and 8 mm once the pasta has been cooked.
In addition to the classic tagliatelle, in the Fabbri pastry factory we also make these “large” tagliatelle (a few millimetres wider), which are particularly suitable for creamier and more seasoned sauces. Our long tradition of pasta makers and farmers has naturally led us to propose this egg-free version, as was once done in the Italian countryside.
Wider than the classic tagliatelle, this size is particularly suitable for creamy sauces with a tomato base, for example a nice ragù with plenty of meat.