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
Alkaline pasta Alkaline pasta Alkaline pasta, or alkaline noodles, is a variation of standard Chinese or Italian noodles in which a much higher than usual quantity of an alkaline component is part of the fabrication process. This is usually achieved by the introduction of sodium carbonate (NaCO or sodium salt of carbonic acid) into the primary ingredients. In parts of China in which alkaline wheat noodles are common, traditional ones are made with alkaline water from wells. More commonly a mixture of sodium carbonate, which is also an anti-caking agent, and potassium carbonate is added directly. This mixture is what the Chinese