https://en.m.wikipedia.org/wiki/Tagliatelle
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning ‘to cut’) are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Ah. Good. Now we can calculate the optimal amount of ketchup to pour over them. I also like them uncooked on pineapple pizza. Yummy.
The first part of this made me think you’re making a joke about being tasteless, then you said the pineapple pizza part and given that pineapple on pizza is just plain wrong, you might be serious
Gold makes for an awful standard due to thermal expansion, but I feel this is more a historical artefact than an actual standard.
Right? Didn’t they define the kilogram, make identical copies of the standard, sent them to different countries, then after years, reunited them and found they all diverged in mass?
And now they have made a perfect silicon sphere with the same mass as the standard kilogram, then counted all the atoms. So now we know the exact mass in silicon atoms of a kilo.
Let’s just define tagliatelle in light nanoseconds and be done with it.
This is Italy, it’s got have style.
Hey…I know some of those words! Not all of them…but some!
“I need to steal… The golden Tagliatelle”
It’s the ultimate fettuccine noodle. No more measley gold leaf in my Alfredo anymore.
