Tagliatelletree: Difference between revisions
No edit summary |
No edit summary |
||
| Line 11: | Line 11: | ||
}} | }} | ||
The '''tagliatelletree''' ('''''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. | |||
Revision as of 15:42, 3 May 2025
| Tagliatelletree | |
|---|---|
| Scientific classification | |
| Kingdom: | Photophaga
|
| Phylum: | Collaphyta
|
| Class: | Cionostelechida
|
| Order: | Neophotocarpales
|
| Superfamily: | Orthotaenioidea
|
| Family: | Piattaceae
|
| Genus: | Piatta
|
| Species: | P. tagliata
|
Lua error in Module:Taxonbar/candidate at line 22: attempt to index field 'wikibase' (a nil value).
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.