Below is a list of all known varieties for Tagliatelle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Tagliatelle (Black Pepper Dough) | Ribbons seasoned with black pepper. |
| Tagliatelle (Bronze-Cut) | Pasta extruded through bronze dies, which creates a rough texture ideal for meat sauces. |
| Tagliatelle (Dried Nest) | Tagliatelle sold in a dry, curled nest for convenience and easy portioning. |
| Tagliatelle (Dried Straight) | Tagliatelle sold as long, straight, dried strands instead of nests. |
| Tagliatelle (Gluten-Free) | Tagliatelle made from alternative flours, providing a gluten-free option for the wide egg ribbon. |
| Tagliatelle (Mezze/Short Cut) | Ribbons cut into shorter, manageable lengths for casserole or stew applications. |
| Tagliatelle (Saffron Dough) | Ribbons infused with saffron for a golden color and subtle aroma, often paired with creamy sauces. |
| Tagliatelle (Spinach) | Tagliatelle pasta dough infused with spinach, giving it a green hue and a subtle earthy flavor, excellent with butter and sage. |
| Tagliatelle (Tomato Dough) | Ribbons infused with tomato puree for a red color. |
| Tagliatelle (Truffle Infused) | Tagliatelle dough infused with truffle oil or paste, giving the pasta an intense, earthy aroma. |
| Tagliatelle (Whole Wheat) | Egg ribbon pasta made with whole wheat flour, often paired with heartier ragùs. |
| Tagliatelle (Wild Garlic/Ramsons) | Ribbons infused with wild garlic (ramsons), a Northern Italian specialty. |