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The recipe only partially resembles the rag alla bolognese that is traditionally associated withtagliatelle.
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It is typically served with rsti but is widely enjoyed with sptzle,tagliatelle, rice, or mashed potatoes.
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Most notable is the preferred choice of pasta, which today is widely recognized as freshtagliatelle.
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In the manufacture of pasta such astagliatelle, dough is rolled and then cut into thin strips, producing noodles.
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Over the years,tagliatellehas become considered a more common food.
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As for gastronomy, typical of this town are "taiadele coi fegadini" (tagliatellein broth with leaver of chicken), and "sfogliatine", fragrant donuts prepared by many pastries in the town.
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Individual pieces of "tagliatelle" are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.
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