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It is like tagliatelle but is a thinner version.
The recipe only partially resembles the rag alla bolognese that is traditionally associated with tagliatelle.
It is typically served with rsti but is widely enjoyed with sptzle, tagliatelle, rice, or mashed potatoes.
Most notable is the preferred choice of pasta, which today is widely recognized as fresh tagliatelle.
In the manufacture of pasta such as tagliatelle, dough is rolled and then cut into thin strips, producing noodles.
Over the years, tagliatelle has become considered a more common food.
As for gastronomy, typical of this town are "taiadele coi fegadini" (tagliatelle in broth with leaver of chicken), and "sfogliatine", fragrant donuts prepared by many pastries in the town.
Individual pieces of "tagliatelle" are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.
