Beautiful long thin flat ribbons, tagliatelle, from the word tagliare (to cut) can be found all over Italy. However, legend has it they were invented in Bologna, where you will eat them traditionally with ragù alla Bolognese (P.S. spaghetti Bolognese doesn’t exist!).
PRONOUNCE ME: tah-lee-a-tell-eh
A product from Griffith NSW and Riverina's only producer of dried artisan pasta. The team at Zecca are passionate about producing the highest quality pasta possible using the best traditional Italian techniques – small batch, bronze extruded, slow dried.