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Tagliatelle in cheese sauce

Tagliatelle is a typical Bologna pasta, one might say “the face of the city”. Tagliatelle, but not spaghetti, as many mistakenly believe, is served with bolognese sauce.

The width of Bologna tagliatelle should be 8 mm - and this is practically a sacred rule, so much so that in 1972 the Academy of Italian Cuisine and the Order of Tortellino decided to officially register the recipe for making tagliatelle and their width with the Chamber of Commerce and Industry of Bologna.

Ingredients

  • — Nemoloko - 500 ml.;
  • — Tagliatelle pasta - 250g.;
  • — Sweet corn - 150 g.;
  • — Cherry tomatoes - 150 g.;
  • — Garlic - 3 cloves;
  • — Deactivated nutritional yeast - 20 g.;
  • — Salt, pepper.


Enjoy your meal!


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