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 cylinder also has an air vacuum chamber which removes air bubbles from the dough before extruding. Otherwise small bubbles will form in the pasta and decreases the mechanical strength which cause breakage from hours to days after drying. The air also oxidizes the carotenoid or xanthophyll which results in a white, chalky appearance of the pasta. There are different types and shapes of dies to form various shapes of pasta. Generally, pastas are categorized into two large groups: long pasta (like spaghetti, fettuccine, linguine and etc.) and short pasta (like elbow-shaped macaroni, penne, shells and etc.). Circular dies with rotating