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 from the bucket. The cartons then are closed and sealed. Short pasta packaging: The process of packaging for short pasta are similar to those used for long pasta except that vertical cartoner is used in which the scaling unit is located over the cartoner and weighed pasta is dropped to the passing cartons using only gravity. Flexible poach packaging: Both long and short pasta can be packed in flexible plastic packaging materials. The system is called standard form/fill/seal system which is similar to carton packaging. Plastic overwrapping packaging: The weighed product is manually placed onto a shallow rigid plastic tray