Tagliatelle Pasta -A Delicious Italian Delight

Tagliatelle Pasta

If there’s one thing that brings people together across cultures and continents, it’s the love for good food. And among the many delectable dishes that grace our tables, there’s a special place reserved for pasta. And in the form of spaghetti, penne, pasta takes all sorts of shapes and forms to provide different experiences of food.Well, today, we are going to look at the world of tagliatelle pasta—an Italian preparation that has fared well with many food enthusiasts across the world.

What is Tagliatelle Pasta?

Tagliatelle pasta is a type of pasta that originates from Italy. Its name comes from the Italian word “tagliare,” which means “to cut.”

Traditionally, tagliatelle is long, flat ribbons of pasta, similar in shape to fettuccine but typically narrower. These silky strands are typically made from eggs and flour, giving them a rich and slightly chewy texture.

The Origins of Tagliatelle

Legend has it that tagliatelle pasta was invented in the 15th century in the Italian region of Emilia-Romagna. The story goes that a chef created the pasta to commemorate the marriage of Lucrezia Borgia to the Duke of Ferrara, Alfonso d’Este. Inspired by the beauty of Lucrezia’s blonde hair, the chef decided to make pasta that resembled her long, flowing locks. Thus, tagliatelle was born, and it has been a beloved part of Italian cuisine ever since.

Cooking and Serving Tagliatelle

Cooking tagliatelle pasta is a simple yet satisfying process. To begin, bring a pot of water to a boil and add salt. Once the water is boiling, add the tagliatelle and cook according to the instructions on the package or until it is al dente, meaning it is cooked but still slightly firm.

Once cooked, drain the tagliatelle and toss it with your favorite sauce. Tagliatelle pairs beautifully with a wide range of sauces, from rich and meaty ragù to creamy Alfredo or a simple tomato and basil sauce.

Another option is to mix it with olive oil, garlic, and herbs for a healthier alternative. Enhance the taste by adding a generous amount of grated Parmesan cheese to the dish.

Variations of Tagliatelle

While traditional tagliatelle is made with eggs and flour, there are also variations available to suit different dietary preferences. For example, you can find tagliatelle made with whole wheat flour for a nuttier flavor and added nutritional benefits. There are also gluten-free tagliatelle options made with alternative flour like rice or corn flour, perfect for those with gluten sensitivities or allergies.

Mushroom Tagliatelle


  • 1 tbsp olive oil
  • A bunch of spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 10 button or chestnut mushrooms, finely sliced
  • 200g/7oz fresh spinach, washed
  • 1 x 200ml/7fl oz tub crème fraîche
  • Salt and freshly ground black pepper
  • 300g/10½oz dried tagliatelle


  • Heat olive oil in a pan and sauté spring onions and garlic until pale golden-brown.
  • Add sliced mushrooms and fry over high heat until water evaporates.
  • Stir in fresh spinach until wilted, then add crème fraîche.
  • To thicken the sauce, let it simmer and season with salt and pepper.
  • Follow the package instructions to cook the tagliatelle, then mix it with the mushroom and spinach sauce.
  • Serve immediately.

Courgette & Bacon Tagliatelle


  • 1 tsp olive oil
  • 150g diced pancetta or smoked bacon lardons
  • 4 courgettes, coarsely grated
  • 1 garlic clove, crushed
  • Handful freshly grated parmesan
  • 1 small tub (200g) low-fat crème fraîche
  • 300g tagliatelle


  • To prepare the dish, begin by heating olive oil in a sizable frying pan.
  • Once heated, add pancetta and cook until it becomes slightly crispy.
  • Next, incorporate grated courgette into the pan and continue cooking until it softens and begins to brown.
  • Then, add garlic to the mixture. Season with desired spices and set aside.
  • In a separate pot, cook tagliatelle according to the instructions provided on the package.
  • Once fully cooked, drain the pasta and mix it with the previously prepared bacon and courgette mixture.
  • Additionally, add crème fraîche and half of the parmesan cheese for added flavor. Serve hot and enjoy your meal! Add pasta water if needed.
  • Season to taste and serve with remaining parmesan sprinkled over.

Chicken & Broad Bean Tagliatelle


  • 4 skinless chicken breasts
  • 1 tsp olive oil
  • 300g tagliatelle
  • 175g frozen broad beans
  • 85g reduced-fat crème fraîche
  • Juice of 1 lemon
  • 6 tbsp parmesan, finely grated
  • Small handful parsley, chopped


  • Grill chicken breasts until cooked through.
  • Boil tagliatelle, adding broad beans for the final 3 minutes, then drain, reserving cooking water.
  • Shred cooked chicken and combine with crème fraîche, lemon juice, 4 tbsp parmesan, and reserved cooking water.
  • Heat gently, season, then stir in parsley and pasta. Serve sprinkled with remaining parmesan.

Final Words

Tagliatelle pasta is more than just food; it’s a way to get creative in the kitchen. You can have it in a simple dish with mushrooms, mix it up with zucchini and bacon, or make it light with chicken and green beans. This pasta is a favorite because it’s so flexible and always tasty, making every meal special. Next time you want pasta, try tagliatelle and enjoy a classic taste of Italy. Enjoy your meal!


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