Homemade Tagliatelle Pasta: Traditional Italian Recipe
Learn how to make homemade tagliatelle pasta from scratch with just flour and eggs. This easy Italian pasta recipe creates fresh, silky tagliatelle perfect for pairing with rich sauces like Bolognese, truffle, or creamy mushroom sauce.
Equipment
- ✔ Large mixing bowl
- ✔ Wooden or marble surface for kneading
- ✔ Rolling pin or pasta machine
- ✔ Sharp knife or pasta cutter
- ✔ Plastic wrap
- ✔ Large pot for boiling
- ✔ Colander for draining
Ingredients
- ✔ 200g 1 ½ cups "00" flour (or all-purpose flour)
- ✔ 2 large eggs
- ✔ A pinch of salt optional
- ✔ Extra flour for dusting
- 📌 For a firmer texture replace 50g of flour with semolina flour.
Instructions
- Step 1: Make the Dough
- 1️⃣ On a clean surface, pour the flour into a mound and create a well in the center.
- 2️⃣ Crack the eggs into the well and gently beat them with a fork.
- 3️⃣ Gradually incorporate the flour from the edges into the eggs.
- 4️⃣ Knead the dough for 10 minutes until smooth and elastic.
- 5️⃣ Wrap in plastic wrap and let it rest for 30-40 minutes.
- Step 2: Roll Out the Dough
- 1️⃣ Lightly flour your surface and rolling pin.
- 2️⃣ Roll the dough into a thin sheet (about 1-2mm thick).
- 3️⃣ If using a pasta machine, start on the widest setting and gradually decrease the thickness.
- Step 3: Cut the Tagliatelle
- 1️⃣ Lightly flour the pasta sheet to prevent sticking.
- 2️⃣ Fold it loosely, then cut into 6-8mm wide strips.
- 3️⃣ Unfold and toss the pasta in flour to keep the strands separate.
- Step 4: Cook the Tagliatelle
- 1️⃣ Bring a large pot of salted water to a rolling boil.
- 2️⃣ Drop in the pasta and cook for 2-4 minutes (fresh) or 8-10 minutes (dried).
- 3️⃣ Drain and toss immediately with your favorite sauce.
Notes
✔ If the dough feels too dry, add a teaspoon of water.
✔ If the dough is too sticky, sprinkle a bit more flour.
✔ Fresh tagliatelle can be stored in the fridge for 2 days or frozen for 2 months.
✔ If the dough is too sticky, sprinkle a bit more flour.
✔ Fresh tagliatelle can be stored in the fridge for 2 days or frozen for 2 months.