Possibly one of the most comforting pasta types, tagliatelle is a real charmer. Hugo Chetcuti’s team of skilled chefs discuss the delectable Udon noodle of Italian cuisine.
Tagliatelle, which simply means ‘cut pasta’ – derived from the Italian word tagliare – refers to a type of pasta originating from the Emilia-Romagna and Marche regions of Italy. Instead of water, it is made with eggs, with a ratio of one egg to one hundred grams of flour.
Legend has it that the shape of the pasta was invented in 1487 by Maestro Zafirano, a cook said to have been inspired by the beautiful blonde hair of princess Lucrezia Borgia on her wedding day. The long, flat ribbons, typically 6.5 mm to 10 mm wide, are twisted into spectacular pasta nests. However, others claim this origin is just a joke. Either way, due to its texture, consistency and large surface area, tagliatelle mops up more sauce than its thinner sister, spaghetti, making it ideal for thick creamy sauces that cling to the pasta well.
One ingredient that’s often paired with tagliatelle is is beef; hence, our popular Tagliatelle Alla Chef was born! One of Hugo Chetcuti’s personal favourites, this hearty dish is made with fresh beef fillet strips, three coloured tagliatelle, truffle, spring onions, leeks, carrots, garlic, onions and beef jus. For something fishier, try our mouth-watering Tagliatelle Scoglio, made with king prawns, cuttle fish, mussels, shallots, garlic, fresh parsley, white wine and lemon zest.
Bring someone special along and savour every moment of a steaming plate of tagliatelle together! At Hugo’s Pizza & Pasta, owned by food enthusiast Hugo Chetcuti, you can enjoy the very best that Italian cuisine has to offer through the wide range of pasta and pizza dishes we serve. Buon appetito!
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