Tagliatelle e Maltagliati

Tagliatelle are thin strips of egg pasta whose origin is disputed (also) between Ferrara and Bologna. The latter traces their creation back to 1487 in honour of the marriage between Annibale II and Lucrezia d’Este. It is now known, however, that this is a tale from 1931. The Ferrara version, on the other hand, traces their origins back to 1503 as a tribute to Lucrezia Borgia’s hair. The leftovers from making tagliatelle are often used to make ‘maltagliati’, which are then traditionally cooked in a bean broth.