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 broad categories: dried ("pasta secca") and fresh ("pasta fresca"). Most dried pasta is produced commercially via an extrusion process, although it can be produced in the home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1300 documented names. In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form "cavatelli" is known by 28