Tagliatelletree

Tagliatelletree
Scientific classification
Kingdom:	Photophaga
Phylum:	Collaphyta
Class:	Taeniodendrida
Order:	Neophotocarpales
Superfamily:	Orthotaenioidea
Family:	Piattaceae
Genus:	Piatta
Species:	P. tagliata

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.