Pasta die for Short pasta extruder Pama Roma model P50

shape Tagliatella Width 20, outside diameter mm. 139, thickness mm. 40, with inserts made in Bronze and Teflon, new from the workshop.

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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. Other names used to indicate the “Noodle" pasta shape: Tagliolini. Tajarin. Fettuccine. Fettucce. Lasagnette. Pappardelle. Papparelle. Bardele.  

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