Tagliatelle is a kind of fresh egg-pasta, typical of middle and north Italy, mainly Emilia-Romagna and Marche. The name comes from the process used to make them: you need to roll the dough out (usually one egg per each one hundred grams of flour) in a very thin sheet, than roll it up and finally cut the roll into stripes.
There also is a green variant, with spinach or similar vegetables inside the dough.
Tagliatelle are perfect with elaborated sauces, like ragu, or some porcini mushrooms seasoning.
Most people around the world can’t cook our famous “pasta al dente”. Pasta should be cooked in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package, and drained when still a little firm, not mushy. According to what nutritionists say, Pasta al dente is much more digestible.
Fun fact: according to the legend, Tagliatelle was first created by a talented chef in XVI century, on the occasion of Lucrezia Borgia’s marriage, inspired by her long, blond hair.