Tagliatella

In general, the number of eggs in the dough of a raviolo or tortellino is 50 percent less than in a tagliatella.

Source: wiktionary

Moreover, the Accademia Italiana della Cucina has defined the correct width of a tagliatella as 8 mm (1/12,270th the height of the Torre degli Asinelli in Bologna) and its proper thickness as 0.6 mm. An official reference tagliatella, cast in solid gold, reposes in the city hall at Bologna (Kasper 1992, 78–79).

Source: wiktionary

For centuries the exact width of the tagliatella was argued over, until 1972 when a gastronomic law was passed whereby one tagliatella has to measure one 12,276th part of the height of the Torre degli Asinelli – i.e.8mm! Before it enters the pot, it must be no more than 6.5 or 7mm, so as to allow it to swell to its required 8mm in cooking. Or so the jury finally decided! Anything wider or narrower is NOT a tagliatella, and will have another name!

Source: wiktionary

An aliquot of buckwheat flour (generally from 20% to 30%) is added to fine and coarse semolina, and the dough (about 35% moisture) is formed into a tagliatella-shaped pasta form (Pagani, Lucisano, & Mariotti, 2007): the final product is very porous and rough, about 2 mm thick, 0.8 cm wide and 7 cm long.

Source: wiktionary