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 e fagioli Pasta e fagioli Pasta e fagioli (), meaning "pasta and beans", is a traditional Italian dish. Like many other Italian favorites, including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule. Recipes for "pasta e fagioli" vary, the only true requirement being that beans and pasta are included. While dish varies from region to region it is most commonly made using cannellini beans, Great Northern beans or borlotti beans and a small variety of pasta