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 pasta. In 2009, retail sales of pasta represented a $2.8 billion market in Italy, $1.4 billion in Germany, and $1.2 billion in France. In 2016, Italy was the world's largest exporter of pasta, with $2.8 billion sold, followed by China with $1.1 billion. The United States was the largest importer of pasta in 2016, with $1 billion acquired, followed by Germany and the UK. When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch), 6% protein, and 1% fat. A 100 gram portion of unenriched cooked pasta provides 160 Calories and a moderate level of manganese (15%