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Wat (wie) is tagliatelle - definitie
TYPE OF PASTA
tagliatelle
[?talj?'t?le?, -li]
¦ plural noun pasta in narrow ribbons.
Origin
Ital., from tagliare 'to cut'.
Tagliatelle
Tagliatelle (; from the Italian tagliare, meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide.
spaghetti Bolognese
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.jpg?width=200 "Spaghetti bolognese with thyme and basil")
![''Tagliatelle al ragù'' as served in [[Bologna]]](https://commons.wikimedia.org/wiki/Special:FilePath/Tagliatelle al ragu Bolognese.jpg?width=200 "''Tagliatelle al ragù'' as served in [[Bologna]]")
SAUCE
Spaghetti bolognese; Spaghetti Bolognese; Bolognaise sauce; Spag bol; Bolognaise; Ragù alla bolognese; Spag Bol; Ragu alla bolognese; Tagliatelle bolognese; Ragù bolognese; Spaghetti alla Bolognese; Pasta bolognese; Ragù alla Bolognese; Spaghetti Bolognaise; Spaghetti bolognaise
[?b?l?'ne?z]
¦ noun a dish of spaghetti with a sauce of minced beef, tomato, onion, and herbs.
Origin
Ital., lit. 'spaghetti of Bologna'.
Wikipedia
Tagliatelle
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle] (listen); from the Italian tagliare, meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
Voorbeelden uit tekstcorpus voor tagliatelle
1. Food–related frustration has left Tilly as bitter and twisted as quince tagliatelle.
2. Pastas range from 230 rubles for penne amatriciana with bacon and tomato, up to 550 rubles for tagliatelle with lobster.
3. There are seven tagliatelle choices (220–450 rubles), 10 spaghettis (115–365 rubles), four sorts or pappardelle (235–3'5 rubles) and numerous others, including modern Asian noodle dishes.
4. Chef‘s Secrets: Tagliatelle Igor Tabakov / MT Pinocchio restaurant‘s head chef, Maximiliano Gritti, shares a recipe for tagliatelle pasta with fresh tomatoes, eggplant puree and burrata cheese. 85g fresh tagliatelle pasta 8g salt 3g garlic 13g finely cut shallots 17g olive oil 50g ready–made tomato puree 30g ready–made vegetable bouillon 80g cherry tomatoes 1g parsley, basil, shallots 10g Parmesan cheese 60g ready–made eggplant puree 30g burrata cheese 1g fresh basil leaves, dill sprigs Boil the pasta for 1–2 minutes in salted water and strain.
5. It‘s got the same heartbreakingly charming tagliatelle of winding streets as well as a smattering of well–heeled types and some coach parties.