Tagliatelle Pasta Recipes

Tagliatelle is a long, flat ribbon pasta from Italy, traditionally made with egg dough and cut slightly narrower than pappardelle. Its broad surface and tender bite make it especially good at holding silky, hearty, and slow-simmered sauces.

Use tagliatelle in classic recipes like tagliatelle al ragù, creamy mushroom pasta, lemon butter pasta, or dishes with peas, pancetta, and Parmesan. It also works well with seafood, roasted vegetables, and herb-forward sauces that cling to the ribbons.

For the best texture, cook tagliatelle just until al dente and finish it briefly in the sauce with a splash of pasta water. This helps the sauce emulsify and coat every strand without making the pasta heavy or sticky.