Introduction:

Tagliatelle Pasta is a long, flat, ribbon-shaped pasta that’s similar to fettuccine. The term tagliatelle dates back to the Renaissance, with one of the first written records appearing in 1549 in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara. In 1593, humanist Tommaso Garzoni also mentioned tagliatelle as one of the main pasta shapes.

Tagliatelle pasta is also known for its romantic origins. According to legend, in 1487, chef Mastro Zafirano created tagliatelle for the wedding of Lucrezia Borgia and Alfonso d’Este, Duke of Ferrara, and was inspired by the bride’s blonde hair. The story goes that the chef cut the pasta into thin golden strips to resemble Lucrezia’s long locks. However, the truth of this story is uncertain.

Tagliatelle is often used in Italian dishes like spaghetti and meatballs because it pairs well with chunky sauces and is easy to handle on the table.

The term tagliatelle came from the Italian verb “tagliare”, meaning “to cut”. The pasta specialty originated from the Emilia-Romagna region in Northern Italy where it is traditionally served with a meat sauce, known as “tagliatelle con ragù”. The pasta dough comes in a long and flat ribbon-like form.

Let’s make the tagliatelle pasta together.

• Course Main Course
• Cuisine Italian

• Serve 2
• Author Gourob & Sudip

Ingredients:

• 1 cup Flour
• 1/2 tsp Salt
• 1 Chicken Egg
• 100 gm Chicken Meat
• 2 tsp Garlic Paste
• 2 cups White Yogurt
• 2 tbsp Chopped Onion
• 1/4 tsp Red Pepper Powder
• 2 tbsp Mint Chopped Leaves
• 1 tbsp Chopped Coriander Leaves

Instructions:

Follow These Steps to Cook Tagliatelle Pasta-

1. Take one cup of flour in a bowl. Then mix 1/2 teaspoon of salt and one egg with that one cup of flour and knead the dough with half a cup of water. Knead the dough like this for 10 minutes. Make the yeast dough and keep it covered for an hour.

2. After an hour take out the dough. Make two to three loaves of bread with that dough. Once the bread has risen, cut each loaf into 1/2 cm wide slices with a knife. Now sprinkle the pieces with more flour. So that one piece does not stick to another. Then keep the pieces exposed to air for three to four hours.

3. After three to four hours, when the pasta is dry, remove it. Then shake off the flour from the pasta and boil it in a pot of boiling water for three to four minutes. Once the pasta is cooked, drain the water. Pasta can be purchased without making it at home.

4. Take a chicken breast meat or run or wing. Boil it with salt and water in such a manner that after the meat is cooked, there is still a little water left after drawing out the water. When the meat is cooked, take it out of the pot. Then cut the meat from the bone into small pieces. Stir the meat in the boiling water of the pot, it will make the meat soft and shiny.

5. Now take two cups of white curd in a bowl. Then add enough salt, 2 teaspoons of garlic paste, half pepper powder and half mint leaves to the curd and beat the curd well. Once the curd is whisked, mix the cooked pasta with the curd.

6. Now take a spreading pot. Take curd with pasta in a bowl. Spread the chicken over the pasta. Then sprinkle the remaining chilli powder, chopped onion, chopped mint leaves and chopped coriander leaves.

Tagliatelle pasta is ready. Now serve it.

Recipe Notes:

• Substitute half a cup or 100 grams of minched chicken for the chicken in the above recipe. Boil the chicken mince with salt, pepper and a teaspoon of oil. When the water dries up, take it down. Then sprinkle minced onion, coriander leaves and mint leaves over the yogurt mixed pasta. This is how to make chiken minced tagliatele pasta.