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
Dry pasta line Dry pasta line Dry pasta lines are machines that make dry pasta products such as spaghetti or penne. Commercial manufacturers use these machines for high volume production ranging from 500 kg to 8,000 kg per hour capacity. A typical dry pasta line consists of an extruder and a dryer. Modern machines are highly automated using programmable logic controllers. They are called "lines" because they contain a series of processing machines lined up in a row. The extruder mixes flour and water to make dough, kneads the dough and pushes it through a die to form the shape, and cuts the