Definition of "tagliatelle"

When the tagliatelle are al dente, drain thoroughly and transfer to a warm bowl.

1985, Fred Plotkin, “[Recipes] Emilia-Romagna”, in The Authentic Pasta Book: Regional Italian Recipes for Great Classic and Contemporary Dishes From Great Chefs and Fine Home Cooks, New York, N.Y.: Simon and Schuster, page 182

And the tagliatelle are topped with shrimp and accompanied by a plate of good hot French bread made before your eyes in the restaurant’s small glass-walled bakery.

1992, Clint Hall, Tokyo Dining Out: A Budget Restaurant Guide, Tokyo: The Japan Times, page 25

Stir the ham into the sauce; if the tagliatelle are not quite ready, remove the ham and the peas from the heat.

1993, Sarah Freeman, “Pasta with Sauces”, in The Student Pasta Cook Book: Eating Well Without Mixer, Microwave or Money, London: Collins & Brown, page 82

Fry gently over a low heat, stirring from time to time, until the tagliatelle are ready (it’s fine if the beans go slightly fuzzy at the edges, just as long as they don’t burn!).

2001, Sophie Grigson, “[Pasta, Rice and Grains] Pasta”, in The Complete Sophie Grigson Cookbook: Over 440 Classic Recipes from Sophie Grigson, London: BBC Worldwide Limited, page 284