Traditionally tagliatelle are made by mixing one egg for every 100 grams of ’00’ flour to make a dough that is then rolled out to be 1mm flat and cut into ribbons of around 6mm in width. Any major variances in the width and the pasta would be given another name in accordance.
The form and feel of the tagliatelle strands makes them particularly perfect to pair with meat or thicker sauces that grip the strands.
The Galateo: Rules of Polite Behaviour dictate that long-strand pasta such as tagliatelle and spaghetti should be eaten with a fork only. The pasta should not be cut into smaller pieces with a knife, nor should a spoon be used to wrap the strands around the fork.