Bolognese sauce tagliatelle made with eggs and northern Italy’s soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne. While the main complaint of traditionalists is against the use of spaghetti rather than fresh tagliatelle for the pasta, native Bolognese Piero Valdiserra has argued that "spaghetti could be considered traditional in Bologna", even though tagliatelle is the "most suitable" pasta. "Ragù alla bolognese" along with "béchamel" is also used by many Italian chefs to prepare traditional baked lasagna in Bolognese style. Gruppo Virtuale Cuochi Italiani
Pasta processing the excess moisture is lost in this stage. “Final drying” removes most of the moisture and gives the pasta a firm shape. This stage consists of two phases: in the first phase product exposed to high temperature and humidity and in the second phase temperature drops quickly and cold air is provided for stabilizing. Stabilizing help the remaining moisture to distribute evenly through the pasta and prevents cracking. The spreader hangs the strands of long pastas on the metal sticks where heated air flow is blown to prepare the product for high temperature. Pre-dryer reduces the moisture quickly (from 30%