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 processing weighed and the speed of the belt is used to calculate the semolina flow. Loss-in Weight Feeds: in which the change in weight of the hopper which the semolina is poured from indicates the semolina flow. Slanted Surface System: in which the movements of variable speed extraction elements (like screws and bolts) are measured by the electronic devices and are converted to the semolina flow. The exact amount of water needed for the dough depends on the final shape of the pasta. Long pastas should have less moisture content (and therefore less water) so they will be able to stretch