Tagliatelle is long flat ribbons of egg pasta, about 5-10mm (1/8-1/4 inch) wide, sold either straight or in curled nests. It can be sold fresh or dried. Authentic Italian tagliatelle should be 10mm wide.
Tagliatelle can be plain or flavoured with spinach or tomatoes in which case they’ll be green and red respectively.
Tagliatelle comes from Emilia Romagna region of Italy but is eaten all over Italy.
Since tagliatelle is usually prepared fresh, authentic Italian products have a rough and porous texture.
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