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
Museum of Pasta fifth hall has a replica of an industrial pasta factory dating back to the early 19th century and some ancient machinery, the techniques of industrial pasta manufacturing and the methods of forming its more than hundred types. Finally the sixth hall illustrates, through panels, postcards, advertising leaflets, objects, paintings, stamps and catalogs, the rich culture of pasta in Italy. Museum of Pasta The Museum of Pasta (in Italian Museo della pasta) is an Italian ethnographic museum dedicated to pasta. It is located in Corte di Giarola, between Collecchio and Ozzano Taro, in the Province of Parma, a region historically dedicated