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
Alphabet pasta Alphabet pasta Alphabet pasta, also referred to as Alfabeto, is a pasta that has been mechanically cut or pressed into the letters of the alphabet. It is often served in an alphabet soup, sold in a can of condensed broth. Another variation, Alphaghetti, consists of letter-shaped pasta in a marinara or spaghetti sauce. It is not clear who invented the alphabet soup, but Knorr sold it in Europe as early as the 1910s. It is reported that as early as 1867, Raleigh's Tri-Weekly Standard made reference to the fact that letters of the alphabet were now replacing other shapes of