Tagliatelle is a kind of Italian pasta cut into long, thin, flat ribbons — much wider than spaghetti, which is round like string, and a little narrower than the very wide fettuccine. It is usually made from egg pasta, which makes it a bit softer and richer, and it comes from the north of Italy, around Bologna, where it is famously eaten with a slow-cooked meat sauce. Two things to know about the word. First, its shape as a word: tagliatelle is already plural in Italian, so in English people usually treat it as one lump of food and say "the tagliatelle is delicious" — like rice or pasta itself. You will not often need a single tagliatella, though that word exists. Second, its sound: the gli in the middle is not said like the letters look. Say it roughly tal-ya-TEL-eh — the g is silent, and gli sounds close to "ly". Many English speakers do say a g there, and no waiter will mind, but now you know. This is an ordinary word in any place that serves Italian food. If you are ordering, it is completely normal to point and say "the tagliatelle, please".

義大利寬扁麵、緞帶麵（比義大利麵條寬、比 fettuccine 稍窄的扁麵）