Tagliatelle is a traditional Italian pasta originating from the Emilia-Romagna and Marche regions. It consists of long, flat ribbons, typically about 5–8 mm wide, resembling fettuccine but slightly narrower. Made from a simple dough of eggs and flour, tagliatelle is usually hand-rolled and cut, giving it a delicate yet firm texture. This pasta is best known for pairing with rich, hearty sauces like the classic ragù alla Bolognese, which clings well to its broad surface.

It also works well with creamy, truffle, and seafood-based sauces. Traditionally served fresh, tagliatelle embodies the elegance of homemade Italian pasta-making. Its versatility makes it a favorite for both rustic and refined dishes, bringing out the depth of flavors in various culinary traditions.