On 16 April 1972, in Sasso Marconi (Bologna), the Accademia Italiana della cucina adopted and registered a standard for Bolognese tagliatella of 8 millimeters across, after cooking, which results from raw pasta 6.5 to 7 mm in diameter. A prototype made of gold is being preserved.

In other locations a noodle 8 mm across is identified as fettucini, and the name tagliatelle is given to a much narrower noodle.

Correspondence with Federica Guerciotti, of the secretariat of the Academy, 11 February 2009.


Sorry. No information on contributors is available for this page.


The Italian Wikipedia has an interesting article on tagliatella: http://it.wikipedia.org/wiki/Tagliatelle

home | food index | search |  contact drawing of envelope |  contributors | 
help | privacy | terms of use