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 called "The Industry of Pasta". Using tomato sauce to give pasta its flavour was revolutionary since it was originally eaten plain. The consumption of pasta has changed over time; while once a small, simple item, it is now often eaten in much larger portions and as part of complex, sophisticated dishes. Factors such as low prices and ease of cooking contribute to the growing popularity of this staple item. The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. It is estimated that Italians eat over of pasta per