Dish

Torta di tagliatelle

Torta di tagliatelle is made by layering cooked tagliatelle pasta with a mixture of cheese, eggs, and other ingredients, such as ham or vegetables. The dish is then baked in the oven until it is golden brown and bubbly. Torta di tagliatelle is a popular dish in Italy, and is often served during the holidays or other special occasions.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert

Origins and history

Torta di tagliatelle has its roots in Emilia-Romagna cuisine, and is believed to have been enjoyed by Italian nobility in the 16th century. The dish is now enjoyed throughout Italy and beyond.

Dietary considerations

Unsuitable for: Nut-free, Gluten-free (unless appropriate pasta substitution is used) Suggestions: Use appropriate pasta substitution for gluten-free diets

Variations

There are many variations of Torta di tagliatelle, depending on the region and the cook. Some versions may use different types of pasta, such as lasagna noodles or penne. Others may use different types of cheese or fillings.

Presentation and garnishing

To make Torta di tagliatelle, be sure to use high-quality pasta and cheese. It is also important to layer the ingredients evenly, so that the dish cooks evenly and is not too dry or too wet. When serving, garnish with fresh herbs or grated cheese.

Tips & Tricks

When making Torta di tagliatelle, it is important to let it cool for a few minutes before serving. This will help the dish to set and make it easier to slice. Leftovers can be stored in the refrigerator for up to three days.