Homemade tagliolini are a type of fresh pasta made with only flour and eggs.
It is a classic of Italian cuisine. They are as long as tagliatelle, but thinner, so they cook very quickly! It’s very easy to make them by hand and they are much tastier and more genuine! A perfect and especially great classic are the tagliolini in hot and steaming meat broth!
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 377.23 (Kcal)
- Carbohydrates 65.46 (g) of which sugars 1.55 (g)
- Proteins 17.99 (g)
- Fat 6.21 (g) of which saturated 2.54 (g)of which unsaturated 3.07 (g)
- Fibers 2.01 (g)
- Sodium 444.78 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR HOMEMADE TAGLIOLINI
- 3 1/4 cups all-purpose flour
- 4 eggs (large)
- 1 pinch salt
Tools
- 1 Pasta machine
PREPARATION OF HOMEMADE TAGLIOLINI
Sift the flour onto the work surface or into a bowl and mix with the salt.
Make a well in the center, add the eggs and beat them with a fork gradually incorporating the flour. Ensure all the flour is absorbed.
Knead with your hands, form a compact ball and seal it in plastic wrap. Let it rest at room temperature for 30 minutes.
Divide the dough into pieces for ease of rolling. Obviously, seal the part you are not using to prevent it from drying out.
Insert the dough into the pasta machine. You will need to roll the dough several times, at least 3 times for each number on the machine until reaching number 4. Always dust with flour at each pass to obtain a thick, compact sheet! This is the secret for the perfect tagliolini!
Let the sheets rest for about 30 minutes and then pass them through the tagliolini attachment of your pasta machine. As soon as they come out, handle them carefully so they do not get damaged, dust with flour, and twist into nests.
Adriana’s Tip
You can store them at room temperature for a few hours, then they should be put in the fridge and can be consumed the next day.
