tagliati

Tagliati is a term used in Italian cuisine to describe flat ribbons of pasta that have been cut from rolled dough. The word derives from the verb tagliare, meaning “to cut,” with tagliato being the past participle and tagliati the plural form. In many contexts, tagliati can function as a general descriptor for pasta cut into ribbons, rather than naming a single standardized shape.

In practice, tagliati often refers to pasta similar to tagliatelle or other flat ribbons, though it is not a formal, officially codified shape in modern Italian culinary taxonomy. The result is typically broad, long strips made from egg-based dough (pasta all’uovo) that are rolled into thin sheets and cut with a knife or a pasta machine. Width and thickness can vary by region, recipe, or home technique.

Preparation generally involves kneading flour with eggs, letting the dough rest, rolling it into a thin sheet, and cutting into ribbons that can be dusted with flour to prevent sticking. Fresh tagliati cook quickly in salted boiling water.

Serving suggestions align with those for tagliatelle: ragù alla Bolognese, butter and sage, mushroom sauces, or other meat and cream sauces. The term tagliati is more common as a regional or descriptive usage than as a precise, standalone pasta category, and it is closely related to but distinct from tagliatelle, fettuccine, and pappardelle.