tagliatelle

English

Alternative forms

• tagliatelli (less common)

Etymology

Unadapted borrowing from Italian tagliatelle, from tagliare (“to cut”).

Pronunciation

• (UK) IPA^(key): /ˌtaljəˈtɛli/, enPR: tăl'yə-tĕlʹē
• (US) IPA^(key): /ˌtæljəˈtɛli/, /ˌtɑljəˈtɛli/, enPR: tăl'yə-tĕlʹē, täl'yə-tĕlʹē
• Rhymes: -ɛli
• Hyphenation: ta‧glia‧tel‧le

Noun

tagliatelle (usually uncountable, plural tagliatelles) or tagliatelle pl (normally plural, singular tagliatella)

1. Long, flat ribbons of egg pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet.
   • 1985, Fred Plotkin, “[Recipes] Emilia-Romagna”, in The Authentic Pasta Book: Regional Italian Recipes for Great Classic and Contemporary Dishes From Great Chefs and Fine Home Cooks, New York, N.Y.: Simon and Schuster, →ISBN, page 182:

     When the tagliatelle are al dente, drain thoroughly and transfer to a warm bowl.

   • 1992, Clint Hall, Tokyo Dining Out: A Budget Restaurant Guide, Tokyo: The Japan Times, →ISBN, page 25:

     And the tagliatelle are topped with shrimp and accompanied by a plate of good hot French bread made before your eyes in the restaurant’s small glass-walled bakery.

   • 1993, Sarah Freeman, “Pasta with Sauces”, in The Student Pasta Cook Book: Eating Well Without Mixer, Microwave or Money, London: Collins & Brown, →ISBN, page 82:

     Stir the ham into the sauce; if the tagliatelle are not quite ready, remove the ham and the peas from the heat.

   • 2001, Sophie Grigson, “[Pasta, Rice and Grains] Pasta”, in The Complete Sophie Grigson Cookbook: Over 440 Classic Recipes from Sophie Grigson, London: BBC Worldwide Limited, →ISBN, page 284:

     Fry gently over a low heat, stirring from time to time, until the tagliatelle are ready (it’s fine if the beans go slightly fuzzy at the edges, just as long as they don’t burn!).

Usage notes

• In Italian, -glia- is pronounced /ʎa/, which can be approximated in English by /ljə/ in an unstressed syllable. Hence the g is not pronounced as /ɡ/ in English.

Coordinate terms

• fettuccine
• linguine

Related terms

• taglierini
• tagliolini

Translations

flat ribbons of pasta

• Chinese:

  Mandarin: 寬麵條／宽面条 (kuān miàntiáo)

• Czech: široké nudle f pl, tagliatelle (cs) f pl
• Danish: tagliatelle c, båndspagetti c (dated)
• Emilian: tajadèl f pl (Bolognese), tajadèli f pl (Carpigiano, Modenese, Reggiano)
• Finnish: tagliatelle (fi)
• French: tagliatelles (fr) f pl
• German: Bandnudel (de) f, Tagliatelle pl
• Greek: χυλοπίτες (el) f pl (chylopítes), ταλιατέλες (el) f pl (taliatéles)
• Italian: tagliatelle (it) f pl
• Japanese: タリアテッレ (tariaterre), タッリャテッレ (tarryaterre), タッギャテッレ (taggyaterre)
• Korean: 탈리아텔레 (talliatelle)
• Norwegian:

  Bokmål: båndspagetti m

• Polish: tagliatelle (pl) n
• Sicilian: tagghiateḍḍi f pl, tagghiateddi f pl
• Swedish: bandspagetti c, bandspaghetti c, bandmakaroner c pl, tagliatelle c

Further reading

• tagliatelle on Wikipedia.Wikipedia

Italian

Pronunciation

• IPA^(key): /taʎ.ʎaˈtɛl.le/
• Rhymes: -ɛlle
• Hyphenation: ta‧glia‧tèl‧le

Noun

tagliatelle f pl

1. plural of tagliatella

Polish

tagliatelle

Etymology

Unadapted borrowing from Italian tagliatelle.

Pronunciation

• IPA^(key): /ta.ljaˈtɛl.lɛ/

• Audio:

  (file)

• Rhymes: -ɛllɛ
• Syllabification: ta‧glia‧tel‧le

Noun

tagliatelle n (indeclinable)

1. tagliatelle (long, flat ribbons of egg pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet)

Further reading

• tagliatelle in Polish dictionaries at PWN