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 con le sarde interviewer's query, that "pasta con sarde" is his favorite pasta dish. Pasta con le sarde Pasta con le sarde (; ) is a Sicilian dish of pasta with sardines and anchovies. It is recognized as a traditional Italian food product in the Prodotto agroalimentare tradizionale scheme of the Italian government. It is most associated with Sicily's capital Palermo, but it can be found all over the island. The principal ingredients are olive oil, onions, pasta and a finely chopped mixture of sardines and anchovy. Various types of pasta are used for the dish, but bucatini is traditional. Wild fennel, saffron,