Homemade Tagliatelle: A Delicious Italian Pasta Recipe
Serves 4 | Prep Time: 45 minutes | Cooking Time: 5-7 minutes
When you think of Italian cuisine, nothing quite beats the delight of freshly made pasta, and tagliatelle is one of the most beloved varieties. This traditional egg pasta, originating from the Emilia-Romagna and Marche regions, is perfect for pairing with rich sauces like Bolognese, creamy Alfredo, or a light butter and sage dressing. Whether you’re a seasoned cook or a beginner, making homemade tagliatelle is a rewarding and fun process that brings out the true flavor of pasta. With a few simple ingredients, you’ll be able to prepare soft, silky tagliatelle that rivals any restaurant!
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (Italian type) | 300g |
| Eggs (at room temperature) | 3 |
| Semolina Flour (for dusting) | As needed (q.b.) |
Nutritional Information (per serving)
(Approximate values, based on traditional ingredients)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 9g |
| Carbohydrates | 50g |
| Fat | 3g |
| Fiber | 2g |
Instructions
Step 1: Prepare the Dough
Start by measuring out 300g of 00 flour and placing it into a large mixing bowl. Make a well in the center, leaving a border around the edges. Crack three eggs (room temperature) into the well. The eggs should be fresh to achieve the best flavor and texture in your pasta.
Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well. Continue mixing until the dough begins to form. If it feels too sticky, you can add a little more flour, but be careful not to add too much, as you want the dough to remain soft and elastic.
Step 2: Knead the Dough
Once the dough starts to come together, transfer it to a lightly floured work surface and begin kneading. Press your palms into the dough, folding it over itself, and then rotating it a quarter turn after each press. Continue kneading for about 8-10 minutes, until the dough is smooth and elastic. If the dough feels too sticky, sprinkle a little semolina flour, but remember not to overwork it.
After kneading, shape the dough into a ball, cover it with a damp cloth, and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
Step 3: Roll the Dough
Once the dough has rested, divide it into three equal portions. Wrap two of the portions in plastic wrap to keep them from drying out while you work with the first piece.
If you have a pasta machine (which makes this process much easier), set it to its widest setting (typically marked as “1”). Take one portion of dough and flatten it slightly with your hands into a small disc shape. Pass it through the pasta machine’s rollers, starting with the widest setting. Repeat the process, folding the dough into thirds and passing it through the machine several times to help it become smooth and evenly rolled.
Gradually decrease the thickness of the machine’s rollers, moving to a smaller setting after each pass. Continue until the dough is approximately 1-2 mm thick, or at the desired thickness—generally setting “8” or “9” works well for tagliatelle.
Step 4: Cut the Tagliatelle
Once you’ve rolled the dough to your preferred thickness, place it on a lightly floured surface to dry for 5-10 minutes. This brief drying period will help prevent the pasta from sticking together when you cut it.
Next, fold the sheet of pasta into thirds or quarters, depending on the width of the pasta you want to cut. Using a sharp knife or a pasta cutter, slice the rolled dough into 7mm wide strips. These are your tagliatelle noodles.
Step 5: Shape the Noodles
Once the noodles are cut, carefully take each section of tagliatelle and gently twist it into a loose nest shape. This helps keep them separated and makes them easier to cook. Dust each nest with a small amount of semolina flour to prevent sticking, and place them on a lightly floured baking sheet or tray.
Repeat the process with the remaining portions of dough until all the tagliatelle is shaped. You can either cook the pasta immediately or let it dry for later use, but it’s best to cook homemade pasta fresh, as it has the most delicate texture and flavor.
Step 6: Cook the Tagliatelle
Bring a large pot of salted water to a rolling boil. Once the water is boiling, carefully drop the freshly made tagliatelle into the pot. Homemade pasta cooks much faster than dried pasta, so keep an eye on it. It should only take about 3-5 minutes to cook, depending on the thickness of your noodles. Test it by tasting a piece—it should be al dente, with just a slight bite to it.
Once the tagliatelle is cooked, drain it well, reserving a bit of the pasta water to help with the sauce if needed.
Step 7: Serve
The beauty of homemade tagliatelle lies in its versatility. You can serve it with a variety of sauces. Some classic Italian options include:
- Bolognese Sauce: A rich, hearty meat sauce made with ground beef, pork, tomatoes, and red wine.
- Butter and Sage: Melt butter in a pan with fresh sage leaves for a fragrant, simple sauce that lets the flavor of the pasta shine.
- Creamy Alfredo: A luscious sauce made with butter, cream, and Parmesan cheese.
- Pesto: A fresh basil pesto made with pine nuts, garlic, Parmesan, and olive oil for a vibrant green sauce.
Top your freshly cooked tagliatelle with the sauce of your choice and sprinkle with freshly grated Parmesan cheese for a meal that’s as comforting as it is delicious. Pair with a glass of your favorite Italian wine, and enjoy!
Tips for Perfect Tagliatelle
- Flour Matters: For the best texture, use high-quality 00 flour, which is finely milled and perfect for pasta-making. If you can’t find it, you can substitute with all-purpose flour, but the results may vary slightly.
- Rest the Dough: Don’t skip the resting time. It’s crucial for achieving smooth, pliable dough.
- Avoid Overcooking: Fresh pasta cooks much faster than dried pasta, so don’t overcook it! Aim for al dente pasta for the best results.
Storage
If you have leftover tagliatelle, it can be stored in an airtight container in the refrigerator for 1-2 days. You can also freeze the pasta after forming the nests—just place them on a baking sheet to freeze first, then transfer them to a zip-lock bag. Cook frozen pasta directly from the freezer without thawing.
Final Thoughts
Making homemade tagliatelle may seem like a time-consuming process, but the effort is more than worth it. The soft, fresh pasta holds sauces beautifully and has a flavor and texture that store-bought alternatives simply can’t match. Whether you’re making it for a special occasion or just a cozy family dinner, this homemade tagliatelle recipe will impress everyone at the table.
