ta·gli·a·tel·le 
(täl′yə-tĕlē, -lā)
(täl′yə-tĕlē, -lā)n.
1. Pasta in narrow flat strips, usually somewhat thinner and often narrower than fettuccine.
2. A dish made with such strips of pasta.
[Italian, pl. of tagliatella, diminutive of tagliata, from feminine past participle of tagliare, to cut, from Late Latin tāliāre; see TAILOR.]