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 all'Ortolana Pasta all'Ortolana Pasta all'Ortolana is an Italian dish made by cooking various different vegetables before mixing them together with pasta ( translates "Greengrocer"). The recipe does not state a specific type of pasta, so it can be made with Fusilli, Fettuccine, Penne, Rigatoni, Farfalle or any other type of short Pasta. The vegetables used in the process are generally carrots, onions, leeks, garlic, zucchini, celery, yellow and red capsicum, cherry tomatoes and eggplants. Vegetables have to be washed and cleaned before slicing them in small strips (apart from the celery that needs to be chopped in even smaller pieces). The