The fresh egg tagliatelle, rough, perfect for collecting sauce. Fresh egg tagliatelle are perfect for any occasion.

Not only that! Homemade fresh pasta is super easy to make, much simpler than you might think, and the taste is definitely unbeatable.

The ingredients are few and simple and are never missing from the pantry.

You only need eggs, flour, oil, and a pinch of salt to prepare our pasta sheet.

Homemade egg pasta is a basic recipe in the kitchen, for preparing tagliatelle, ravioli, and many other types of pasta.

For those who know me, they know I love getting my hands in the flour… for me, kneading is therapeutic.

In a way, through my hands, I find an outlet, it helps me not to think, and I can shape stress into something good, and not only does the result give me peace of mind.

A bit of magic and love.

My fresh pasta ensures respect for tradition in its form, made exclusively with fresh eggs (I calculate 1 medium egg per 100 grams of flour) to ensure a certain roughness of the pasta sheet, maintaining appropriate values of moisture, elasticity, speed, and cooking hold, flavor, color, roughness.

Ready to embrace any type of sauce, and you’ll taste the goodness.

Rough and perfect, fresh tagliatelle are exceptional with Bolognese ragù, with a carrot and zucchini ragù, with mushrooms and parsley, or simply alla-boscaiola. Also great for seasonal vegetable toppings, such as artichokes and peas and asparagus.

Difficulty: Very Easy
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cuisine: Italian
Seasonality: All seasons

354.70 Kcal

calories per serving

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Energy 354.70 (Kcal)
Carbohydrates 52.74 (g) of which sugars 0.68 (g)
Proteins 15.95 (g)
Fat 10.54 (g) of which saturated 2.99 (g)of which unsaturated 3.31 (g)
Fibers 1.09 (g)
Sodium 461.01 (mg)

Indicative values for a portion of 125 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 Fresh Egg Tagliatelle

1 1/4 cups all-purpose flour
3 eggs (medium)
1 1/4 cups semolina flour
1 tablespoon extra virgin olive oil
as needed salt

Tools

Pastry Board
Rolling Pin
Food Scales

Steps for Fresh Egg Tagliatelle

On the work surface, form a mound with the flours in which you will place the eggs, salt, and a tablespoon of extra virgin olive oil.
Start kneading with a fork, then use your hands until you obtain a smooth and homogeneous dough ball.
If it remains dry, add a very small amount of water at a time.
“This may happen if using small eggs.”
Once you have obtained a soft dough ball, wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
After the resting time, roll out the dough with a rolling pin.
(If using a pasta machine).
“Pass it through the pasta machine starting from the widest setting. Roll out the dough, making several passes.”
Let the dough rest for 15/20 minutes before cutting the tagliatelle.
At this point, roll the dough up on itself. With a sharp knife, cut the homemade tagliatelle with a thickness of 1 cm (approximately 3/8 inch).
(For dusting, I used semolina flour).
Then gently place them on the floured surface.
Let them dry on a cutting board or a wicker tray covered with a clean cloth until you’re ready to cook them.
The fresh egg tagliatelle are ready.