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
Banana pasta of the banana dish better". Compared to whole wheat pasta, the researchers found that banana pasta is higher in protein, lower in fat and calories, and less expensive to produce than whole wheat pasta. It was also suggested that banana pasta may contribute to controlling intestinal regularity and glycemic indexes because of the high levels of resistant starch in banana pasta. In 2017, Tonya Ifill, an entrepreneur in Barbados, developed a banana pasta made with green bananas. Ifill stated that a significant aspect of developing the product was determining a proper amount of water to add to the banana flour,