Tagliatelletree: Difference between revisions
(Created page with "{{Taxobox | name = Tagliatelletree | regnum = Photophaga | phylum = Collaphyta | classis = Cionostelechida | ordo = Neophotocarpales | superfamilia = Orthotaenioidea | familia = Piattaceae | genus = ''Piatta'' | species = ''P. tagliata'' }} '''''Piatta tagliata''''' is a species of cionostechids that produce flat, edible taeniae. Its genus ''Piatta'' is the sole member of the family ''Piattaceae''.") |
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{{Taxobox | {{Taxobox | ||
| name = Tagliatelletree | | name = Tagliatelletree | ||
| image = Tagliatelletree.png | |||
| regnum = Photophaga | | regnum = Photophaga | ||
| phylum = Collaphyta | | phylum = Collaphyta | ||
| classis = | | classis = Taeniodendrida | ||
| ordo = Neophotocarpales | | ordo = Neophotocarpales | ||
| superfamilia = Orthotaenioidea | | superfamilia = Orthotaenioidea | ||
| Line 11: | Line 12: | ||
}} | }} | ||
'''''Piatta tagliata''''' is a species of [[ | The '''tagliatelletree''' ('''''Piatta tagliata''''') is a species of [[Teniodendrida|teniodendrids]] (ribbon trees) that produce flat, edible [[taeniae]] whose width is around 6 milimeters. Its genus ''Piatta'' is the sole member of the family ''Piattaceae''. | ||
== Description == | |||
As a [[Collaphyta|collaphyte]], the tagliatelletree consists of a predominantly gluten-based structure, used for structural support and as a repair protein. Like all teniodendrids, its main source of energy comes from its thousands of ribbon-like leaves called taeniae that hang from its branches. Its taeniae, like all collaphytes, is made up of a gluten-based starchy dough called [[massae]], which serves as both a hydrogel and material for repairing damaged cells, within a thin layer of photosynthetic carotenoid-filled structural cells. These taeniae are quick growing, given the right environmental conditions. | |||
== As Food == | |||
Early Hevan settlers quickly domesticated the tagliatelletree as a wheat replacement, due to the fact that the taeniae, once stripped of its outer fiberous layer by boiling, had a texture and taste quite similar to wheat pasta. | |||
The massae can be extracted from the taenia, but cannot be kneaded like traditional wheat dough. | |||
Latest revision as of 15:56, 3 May 2025
| Tagliatelletree | |
|---|---|
| |
| Scientific classification | |
| Kingdom: | Photophaga
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| Phylum: | Collaphyta
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| Class: | Taeniodendrida
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| Order: | Neophotocarpales
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| Superfamily: | Orthotaenioidea
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| Family: | Piattaceae
|
| Genus: | Piatta
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| Species: | P. tagliata
|
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The tagliatelletree (Piatta tagliata) is a species of teniodendrids (ribbon trees) that produce flat, edible taeniae whose width is around 6 milimeters. Its genus Piatta is the sole member of the family Piattaceae.
Description
As a collaphyte, the tagliatelletree consists of a predominantly gluten-based structure, used for structural support and as a repair protein. Like all teniodendrids, its main source of energy comes from its thousands of ribbon-like leaves called taeniae that hang from its branches. Its taeniae, like all collaphytes, is made up of a gluten-based starchy dough called massae, which serves as both a hydrogel and material for repairing damaged cells, within a thin layer of photosynthetic carotenoid-filled structural cells. These taeniae are quick growing, given the right environmental conditions.
As Food
Early Hevan settlers quickly domesticated the tagliatelletree as a wheat replacement, due to the fact that the taeniae, once stripped of its outer fiberous layer by boiling, had a texture and taste quite similar to wheat pasta.
The massae can be extracted from the taenia, but cannot be kneaded like traditional wheat dough.