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Best Recipe For Making Tagliatelle Pasta At Home
Rich, chewy, and aromatic, these homemade tagliatelle are made from only fresh eggs and flour. Top with Tuscan ragù for a hearty meal or serve simply with olive oil and Parmigiano Reggiano and impress your friends and family by making tagliatelle from scratch.
If you are looking for the best homemade tagliatelle straight from Italy, then this authentic recipe inspired by the Cooking Class and Lunch at a Tuscan Farmhouse is for you!
I went on this tour over two years ago and have been making tagliatelle at home ever since, getting better and better every time.
I have experienced making fresh pasta with different flours and a pasta machine, but this classic recipe with a rolling pin is simple and as authentic as it gets.
Whether you want to have a sense of completion from making every component of your meal or you want to show off your culinary skills for friends, making tagliatelle is fun with this easy recipe.
So grab your friends and family and let’s make authentic homemade tagliatelle.
💚🤍❤️Get the #1 Made in Italy Pasta Machine (and my favorite kitchen tool!)
What Are Tagliatelle?
Tagliatelle are long strips of pasta, about 1 cm wide, made with flour and eggs.
If you cut them thinner you will end up with fettuccine and if you cut them wider, they become pappardelle.
The word comes from tagliare which means to cut in Italian.
Their broad, flat shape and slightly rough texture makes them perfect for absorbing delicious meat sauces like Tuscan ragù.
Why You’ll Love This Recipe
- It’s simple! Flour and eggs are all you need. If you have only one egg and ¾ cup of flour, you can make enough for one serving.
- It’s tasty! Homemade egg pasta dough tastes so good! It’s truly comfort food.
- It’s fun! This is a perfect activity to do with friends or family. I’m not gonna lie. Rolling out pasta dough is hard work so take turns!
- It’s versatile! This recipe can be used for any homemade pasta, not just tagliatelle. We’ve used it for lasagna and ravioli too.
The Ingredients For Making Tagliatelle
The ingredients for homemade tagliatelle are:
- Type “00” Flour
- Fresh eggs
Substitutions
Try experimenting with these different flours and adding more liquid:
- All purpose flour
- Add some semolina flour
- A splash of olive oil
Step By Step Instructions For Making Tagliatelle With Photos
Step 1. Sift the flour onto a clean work surface. Form a volcano-shaped mound and use an egg to push the flour around to make a well in the center. Make sure the well is big enough to hold all the eggs.
Step 2. Break the eggs into the middle of the well.
Step 3. Whip the eggs, slowly pulling the flour in from the sides of the well with a fork.
Step 4. When your fork no longer functions because the dough is too thick, use your hands to start making a ball. Use the side of your fork to scrape off any excess dough stuck to your work surface.
Add the excess dough scraps to the top of your main dough and get a coating of flour on the outside of the dough so it doesn’t stick to your hands when you begin kneading.
Step 5. Clean your hands and the work surface and lightly sprinkle it with flour. Start to knead the dough with the heel of one hand. Folding it in half, pushing and turning 90 degrees.
Continue kneading for 10-15 minutes until it becomes smooth and elastic. If the dough gets hard just wet your hands and continue kneading and it will become softer.
Wrap the dough in cling film and place to one side to rest for around 10 minutes.
Step 6. Place the dough out on the lightly floured work surface and gently roll it out with a rolling pin to form a sheet of roughly 2 mm in thickness.
Keep flipping the dough and keep a light dusting of flour on it so that it doesn’t stick to the pin or the work surface.
Step 7. When your sheet of pasta is rolled out, dust it with flour. With a sharp knife cut out your tagliatelle to a width of about 1 cm (⅜ inch).
Step 8. Lay the tagliatelle on a clean cloth dusted with flour and let them rest for 30 minutes. Cook them immediately or store for later.
💚🤍❤️Get the #1 Made in Italy Pasta Machine (and my favorite kitchen tool!)
Tips For Making Homemade Pasta Easier
- Use a pasta machine instead of a rolling pin. This is way easier!
- Since eggs come in different sizes and this is your source of liquid, start with less flour and only add as much as you need so that it doesn’t become too stiff.
- Use a dough scraper to clean your work surface.
Cooking And Serving The Tagliatelle
Bring a pot of salted water (as salty as the sea) to a boil. Add the pasta and cook it for 5-7 minutes as desired. Italians like their pasta al dente (a little bit hard).
Do not put olive oil in your pasta water. Keep stirring it to keep it moving. This keeps it from sticking.
Make the sauce first so that it is ready when the pasta is. Never cook the pasta and then leave it while you are finishing the sauce.
Add some of the starchy pasta water to help thicken your sauce and help your sauce cling to the pasta.
When the pasta is ready, remove it from the water and put it into the pan with the sauce to ensure that the pasta is completely covered with the sauce.
For a classic meal, serve tagliatelle with Tuscan ragù.
Since tagliatelle are made with eggs, they are porous and perfect for soaking up rich meat sauces. See the recipes for instructions on how to make Tuscan ragù at home.
Serve tagliatelle al Tuscan ragù as the main course at a dinner party following the Tuscan bruschetta appetizer.
Storing Suggestions
- Dust the uncooked tagliatelle with semolina or flour, coil them up, and put in a freezer bag or airtight container.
- Store in the refrigerator for a day and in the freezer for a month.
- Wrap fresh pasta dough in plastic wrap and store in the refrigerator for a week or in the freezer for up to a month.
Time To Show Off
Grab some eggs and flour and prepare to impress your friends and family with homemade tagliatelle.
Better yet, get them to help too. Making tagliatelle with family is an Italian thing to do and it is fun!
Especially when the house is filled with aromas of Tuscan Ragù. Read how I learned to make bruschetta, ragù, and tagliatelle during our Tuscan farmhouse cooking class.
Homemade Tagliatelle
Ingredients
Equipment
Method
- Put the flour on a clean work surface. Form a volcano-shaped mound and use an egg to push the flour around to make a well in the center.
- Break the eggs into the middle of the well. Whip the eggs and slowly add the flour to the eggs with the fork from the inside.
- When your fork no longer functions because the dough is too thick, start forming a ball with your hands. Scrape the work surface with your fork or a dough scraper and add the scraps to the ball.
- Clean the work surface and lightly sprinkle it with flour. Start to knead the dough with the heel of one hand. Folding it in half, pushing and turning it 90 degrees. Continue to knead the dough for 10-15 minutes until it becomes smooth and elastic. If the dough gets hard just wet your hand and continue to knead and it will become softer.
- Wrap the dough in plastic wrap and let it rest for around 10 minutes.
- Place the dough out on the lightly floured work surface and roll it out with a rolling pin to form a sheet of roughly 2 mm in thickness (slightly less than 1/16th of an inch). Keep flipping the dough and dusting it with flour so that it doesn't stick to the rolling pin or the work surface.
- When your sheet of pasta is rolled out dust it with flour and with a sharp knife cut out strips to a width of about 1 cm (3/8 inch). Lay them on a clean cloth dusted with flour for about 30 minutes.
- When ready, bring to a boil a pot of salted water. Add the pasta and cook it for 5-7 minutes.
- When the pasta is ready, toss it into the pan with your sauce to ensure the pasta is covered in sauce.
