Fettuccine and tagliatelle does have a look resembling each other. Many of us might not able to differentiate both of them for one another, and know how are they actually different. Their usage in cooking is not different you can cook both of them with you preferred sauces and seasonings. But there is actually a small differences which make fettuccine differs from tagliatelle. In this article we will give you a brief information regarding fettuccine and tagliatelle.
Fettuccine is a type of pasta famous in Roman and Tuscan cuisine. The pasta has a flat and long shape. Fettuccine is commonly made from a mixture of egg and flour, even though the egg is replaced with water when making dried fettuccine to prolong its shelf-life. Fettuccine has a very similar shape with tagliatelle. Other type of fettuccine used spinach as their main ingredients, so the color of the fettuccine is green instead the usual yellowish color. Many producers can make fettuccine with different kind of herbs to enrich its flavor. Other than served with ragu, fettuccine is also famous served in alfredo sauce.
Here is how to cook and serve fettuccine alfredo. First prepared the required ingredients. 24 ounces dry fettuccine pasta, 1 cup butter, ¾ pint heavy cream, dash garlic, ¾ cup grated Romano cheese, ½ cup grated parmesan cheese, and salt and pepper to taste. After all the needed ingredients is presents, we can begin to cook the pasta. Cook the fettuccine in a boiling water for about 8 to 10 minutes or until al dente, then drain the pasta. Melt butter in a large saucepan with low heat. Add pepper and garlic salt, then stir in cheese with medium heat until the cheese is melted and the sauce is thicken. Last, put the pasta in the pan and mix well the sauce until all pasta is covered in sauce. Fettuccine have an interesting history behind it, the dish was actually named by an Italian restaurateur, Alfredo Di Lelio in his restaurant Via dellaScrofa located in Rome in 1914. Fettuccine Alfredo was first made by di Lelio when he try to nurse her wife after she gave birth to their first born son. The wife said that the dishes is delicious and recommended it to be added into the family restaurant menu. The menu then became famous after Mary Pickford and Douglas Fairbanks ate the dishes when they go to Italy for their honeymoon in 1920. They fell in love with it and then give di Lelio a golden fork and a photo of them eating in his restaurant. After they get back to Hollywood, they served the dish to their associates and the dish quickly became popular. The Alfredo restaurant is still exist until this day, but the ownership was sold to Mario Mozetti when di Lileo retired. Today Alfredo II also has locations near Rockefeller Center in New York, Orlando, and Las Vegas. February 7 is known for Fettuccine Alfredo day.
Tagliatelle is a traditional pasta originated from Emilia Romagna and Marche regions of Italy. Tagliatelle has a long and flat, similar to a ribbon and commonly have width approximately 6.5 mm to 10 mm wide. Tagliatelle is popular to be served with Bolognese sauce, but it also can be served with many different kind of other sauces. Tagliatelle has other variant which is called tagliolini and have a long cylindrical shape instead of flat. Tagliatelle is made with eggs with a common ratio, one egg to 100 grams of flour. However dried tagliatelle may not made with eggs to prolong its shelf life.
Here is how to cook and serve tagliatelle in Bolognese sauce. First prepare the required ingredients, such as 1 tablespoon olive oil, 1 finely chopped small onion, 1 finely chopped or grated carrot, 1 finely chopped celery, 2 crushed garlic, 500g lean minced beef, 140 gr carton tomato paste, 1 cup thick Italian tomato pasta sauce, 1 cup massel chicken style liquid stock, ½ cup white wine, ½ teaspoon oregano, and ¼ teaspoon ground nutmeg. After all ingredients is prepared, we can start to cook the pasta. Cook onion, carrot, celery and garlic in a heavy-based saucepan with medium heat for 3 minutes and then add minced beef. Cook them together until the beef is brown and add tomato paste, pasta sauce, stock, wine, oregano, nutmeg, and salt and pepper, mix them all together. Bring them to a boil and and reduce heat to medium-low. Simmer them uncovered for approximately 35 to 45 minutes or until the sauce thick, the season with salt and pepper. In other saucepan, boil tagliatelle in a boiling salted water until al dente, then drain. Put the pasta in a serving plate and top with Bolognese sauce, pepper and parmesan, serve immediately.
|- Is slightly thicker than tagliatelle||- Slightly thinner than fettuccine|
|- Sometimes made fresh, but more often came in dried version||- Commonly made fresh then cooked|
|- It is famous in Rome and Tuscan cuisine||- Originated from Emiglia Romagna and Marche regions|
Fettuccine and tagliatelle is very similar, you can cook them interchangeably with your favorite sauces and will not affect its final taste. Both of them are more the same rather than different and can be used to substitute one for the other. Tagliatelle is flat rolled pasta from Emilia-Romagna and Marche region while fettuccine is famous in Rome and Tuscan cuisine.