Tagliatelle pasta made with semolina and eggs is a classic ribbon-shaped pasta known for its delicate yet firm texture. The dough is crafted using semolina flour and eggs, giving it a rich, golden color and a smooth, slightly elastic feel. Typically served in wide, flat strips, tagliatelle is often paired with rich, meaty ragù or creamy sauces, a signature of the Emilia-Romagna region. The eggs contribute to the pasta’s depth of flavor, making it a versatile and beloved dish in Italian cuisine.