Suppose we use the electric or manual machines existing on the market.
In that case, we can quickly create any type of format, but as I have said in other posts, we try to make pasta and its formats by hand, even at the cost of not really perfect forms.
Let’s start with the most manageable format: Le Tagliatelle.
They are strips of dough about one centimeter wide.
They have different names in Italy, from Fettuccine in Rome to Tajarin in Turin.
But their homeland is Emilia Romagna.
Their story begins before Christ; the poet Horace mentioned the name “lagane” served with chickpeas in his writings.
A pasta made of broadsheets of wheat-based pasta. Easy to make the connection with today’s Lasagne, both for the mentioned form and for the similar name.
Legend said then in 1487, Lucrezia Borgia, passing through Bologna, heading towards Ferrara, asked Giovanni II di Bentivoglio, lord of Bologna, to ask the court cook Mastro Zefirano to prepare a particular recipe.
In honor of the blond hair of the noblewoman, he cooked a new pasta. He cut the traditional Bolognese lasagna into long golden strips, thus giving shape to the so-called tagliatelle.
The name is precisely linked to the Italian word “cut”, cutting into strips a wider pasta format.
To make it by hand in the traditional way, you have to roll up the sheets of dough in forming a cylinder, and with a knife, you begin to make cuts about a centimeter wide.
At this point, enlarge the rolls formed with your hands or slide them gently on the work table by lifting them slightly.
The skeins of dough will open by themselves and fall into the middle of the flour, forming designs that resemble works of art.
Beautiful to the point that no one resists not taking a photo even with their mobile phone and proudly put them on their page on Instagram or Facebook.