Pasta die for Short pasta extruder La Monferrina model P200

shape Tagliatella rigata Width 41,5, outside diameter mm. 199, thickness mm. 45, with inserts made in Bronze and Teflon, new from the workshop.

All shapes that can be made with pasta extruders are visible on our new website https://www.allpastashapes.com, take a look!

Tagliatelle (Italian pronunciation: [ta??a?t?lle]; 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. Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. It is a special version of the classic tagliatella; the surface veins help to retain the sauce. Other names used to indicate the “Striped noodle" pasta shape: Tagliolini. Tajarin. Fettuccine. Fettucce. Lasagnette. Pappardelle. Papparelle. Bardele.  

We are able to supply moulds, dies, accessories and spare parts for any model of La Monferrina pasta machines. Buy directly from the machine shop and save money !