Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.

[2] The term tagliatelle can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549.

[3] Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni.

[4] A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of 8 mm (5⁄16 in) when cooked,[5] equivalent to 6.5–7 mm (1⁄4–9⁄32 in) uncooked, depending on the hardness of the dough.

[6] Tagliatelle have a porous and rough texture, making them ideal for thick sauces, generally made with beef, veal, or pork (such as Bolognese sauce), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese), or simply pomodoro e basilico (with tomatoes and basil).