Tagliatelle (from the Italian tagliare, meaning "to cut") is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Legend has it that during the Italian Renaissance, in the year 1487, a talented court chef, inspired by Lucrezia d'Este's hairdo, on the occasion of her marriage to Annibale II Benttivoglio, son of Giovanni II, Lord of Bologna created tagliatelle. The recipe was of tagliollini di pasta e sugo, alla maniera di Zafiran (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates. Over the years, tagliatelle has acquired a much less sophisticated tradition, as tradition wills it to be eaten by simple folk.
