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Tagliatelle are probably the most common form of homemade pasta, known in Rome as fettuccine. The pasta is rolled up and cut into 1/4 inch widths. The fettuccini eaten in Rome are a little thicker and a little less wide than the classic tagliatelle. If using a pasta machine, use the broad cutters on the machine to make fettuccine, and the narrower ones to make tagliolini.
|Jennifer Mathes, Ph.D.|