Tagliatelle is a type of pasta that originates from the Emilia-Romagna and Marche regions of Italy. It is characterized by its long, flat ribbons, typically about 6.5 to 10 millimeters wide. Made from a simple mixture of flour and eggs, tagliatelle has a rich, slightly chewy texture that pairs well with various sauces. This pasta is often served with hearty sauces, such as Bolognese or Alfredo, which cling well to its surface. Tagliatelle is commonly used in traditional Italian dishes and can be found in both fresh and dried forms, making it a versatile choice for many recipes.