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.


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

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