tagliatelle

• “Except for the Veneto (where lasagne refers to what the rest of Italy calls tagliatelle), these are large sheets of pasta used to make the layered pasta dish by the same name (except again in the Veneto where it is called pasticcio).”

  Simon & Schuster: How To Cook Italian

• “After the exercise, there is a feast of delicious Umbrian specialties such as tagliatelle with black truffles, wild boar and porcini.”

  The Wall Street Journal: Walking in a Winter Wonderland

• “Simmer for an hour or two then mix through half a cup of cream and serve with some buttered pasta such as tagliatelle or papardelle; or with mashed potatoes.”

  Archive 2004-11-01

• “Italy as ragù alla bolognese, is a traditional meat-based sauce typical of the city of pasta varieties such as tagliatelle, spaghetti, rigatoni and lasagne.”

  Conservapedia - Recent changes [en]

• “We are served a plate of a very sour Colombian fruit with the texture of mango that is then dressed with a pile of 'tagliatelle' made from frozen foie-gras fat.”

  The Guardian World News

• “Emma Hearst, chef of Manhattan's Sorella, puts it into a tagliatelle that also features shiitake mushrooms and speck an Italian-origin, juniper-cured ham.”

  The Wall Street Journal: The Hunter of the Gathered

• “Of course, some dishes may sound better in description than in actual preparation, like the house-made black pepper tagliatelle with jumbo day-boat scallops, a lunch-time pasta course that was all and I mean, all about the heat.”

  The Washington Post: Restaurant Week: Early reports

• “Christopher Do, a wealth-management executive who often dines at Perbacco with clients, says his favorite dish is the "amazing" $17 tajarin, a hand-cut tagliatelle pasta with a pork ragout cooked over five hours.”

  The Wall Street Journal: Perbacco

• “It is the beginning of the white truffle season, so the first courses were Tajarin all'Albese, a local egg-yolk-infused tagliatelle with fresh shavings of white truffles, as well as Tajarin con funghi, the same dish, except with wild mushrooms.”

  The Wall Street Journal: Italian Innovation and Tradition

• “When the sauce is ready to be served with spaghetti or tagliatelle, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce, and add a generous piece of butter before serving.”

  The Huffington Post: Jesse Kornbluth: Elizabeth David: Great Recipes From the Writer Who Liberated Cooks

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