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
Macaroni recipes. In Italy, the noun "maccheroni" refers to straight, tubular, square-ended "pasta corta" ("short-length pasta"). Maccheroni may also refer to long pasta dishes such as "maccheroni alla chitarra" and "frittata di maccheroni", which are prepared with long pasta like spaghetti. The name comes from Italian "maccheroni" , plural form of "maccherone". The many variants sometimes differ from each other because of the texture of each pasta: "rigatoni" and "tortiglioni", for example, have ridges down their lengths, while "chifferi", "lumache", "lumaconi", "pipe", "pipette", etc. refer to elbow-shaped pasta similar to macaroni in North American culture. However, the product as well as