Tagliatelle comes from the word tagliare, which means “to cut,” because the sheets of pasta are cut into long, flat strands similar to fettuccine but wider. Tagliatelle is a traditional shape in the Emilia-Romagna region, and traditionalists believe tagliatelle verde (made with green dough) is the only pasta to toss with ragù bolognese, the official ragù of the region. We make tagliatelle with Green Dough to serve with Stinging Nettle Tagliatelle with Lamb Ragù, Taggiasche Olives, and Mint (page 192).

Ingredients

　　Dry Dough (page 163) or Green Dough (page 164)

　　Semolina, for dusting

　　All-purpose flour, for dusting

　　Roll the dough out to the thinnest setting on the pasta sheeter (number 8 using a KitchenAid attachment) according to the directions given in “Matt’s Scuola di Pasta” (page 158). Dust a baking sheet with semolina and dust a flat work surface with flour. Lay one sheet of dough on the flour-dusted surface and use a long knife or straight-edged rolling pastry cutter to trim the edges of the sheet to make a rectangle with straight edges. Stack the remaining sheets on top of one another, dusting each layer. Using the first sheet as a template, cut the remaining sheets so you have a stack of rectangular pasta sheets. Discard the irregular ends. Cut the rectangles crosswise into 1/4-inch-wide strips that are as long as the sheet is wide. Place the strips on the prepared baking sheet, dusting them with semolina between layers to prevent sticking. Use the tagliatelle or cover the baking sheet with plastic wrap and refrigerate the pasta up to one day. To freeze, place the baking sheet in the freezer until the pasta is firm to the touch. Transfer the pasta to sealable plastic bags, or an airtight container, dusting off the excess semolina, and freeze for up to two weeks (any longer and the pasta will dry out and crack).

　　The Mozza Cookbook