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 cavatelli. Fresh pasta for cavatelli is also popular in other places including Sicily. However, the dough is prepared differently: it is made of flour and ricotta cheese instead. Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture. Dried pasta is mainly shipped over to farther locations and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta. In contrast