For eons, children in some regions of Italy were warned about the importance of a particular kind of pasta. Boys were once told, “if you don’t eat tagliatelle, you won’t grow big,” while young girls were warned, “if you don’t learn to make pasta dough with a rolling pin, and how to make tagliatelle, you won’t get married.”▫️
While its origins are uncertain, the earliest published reference to this pasta dates back to 1570 and can be found in a cookbook by Bartolomeo Scappi, called Opera dell’Arte del Cucinare (“The Art of Cooking”).
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This long, egg-rich pasta supposedly hails from northern Italy -- the Emilia-Romagna region – and has an official recipe registered with the Bologna Chamber of Commerce. There’s even a day of celebration: January 17. With its name derived from the Italian verb “tagliare,” which means “to cut,” it’s not that complex to make; with a ratio of one egg for every 3.5 oz (100 g) of flour. (In Piedmont and Liguria however, the ratio is doubled to 7 oz (200 g) of flour to one egg.)
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When we saw the “Bolognese Tagliatelle -- Classic Bolognese Tagliatelle,” ($17 (BEFORE tax and tip)), on the menu at Reunion Ktchn Bar [sic], located at 18167 Biscayne Blvd, in Aventura (Florida), we thought we’d give it whirl. The official Bolognese recipe reportedly calls for minced beef (20% fat), unsmoked pancetta, onion, celery, carrot, tomatoes (peeled, passata or double tomato concentrate), white wine, milk, vegetable stock, butter or extra virgin olive oil, salt and pepper.
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When done right, this dish can be sublime, but when it’s a watery overcooked mess, like this version was, it’s best “to cut” your losses, and not order this “F” rated mush.
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