Nothing beats the taste of a dish of fresh homemade pasta. The smell of flour, the warmth of the dough coming to life under your hands: it’s a little magic that anyone can replicate in their own kitchen. Making tagliatelle doesn’t require special equipment or years of experience. You just need to know the right tricks and have a bit of patience.
This is the basic recipe for a simple and foolproof egg dough, perfect for creating tagliatelle, pappardelle, or fettuccine. Follow the steps, and you’ll be ready to surprise your guests with a first course with authentic and traditional flavor.
Here are 3 recipes made with tagliatelle:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (about 50 g each)
- 3 1/4 cups all-purpose flour
Tools
- 1 Bowl
- 1 Fork
- 1 Plastic wrap
- 1 Rolling Pin
- 1 Knife
- 1 Spoon
Procedure to Prepare Homemade Tagliatelle
Place the flour in a mound on a work surface or in a large bowl. Make a well in the center and break the eggs into it. With a fork, start beating the eggs, gradually incorporating the flour from the edges. When the mixture begins to firm up, continue kneading the dough with your hands.
Knead the dough vigorously for about 10-15 minutes, pushing it away from you with the palm of your hand and folding it over itself. The dough will be ready when it’s smooth, firm, and elastic. If it turns out too sticky, add a pinch of flour.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This step is crucial for letting the gluten relax, making the pasta easier to roll out and softer when cooked.
Take the dough and divide it into two or three parts.
With a pasta machine: Lightly flour each piece and roll it out with the rollers, starting from the widest position and gradually moving to the narrowest, until you get a thin sheet.
With a rolling pin: Flour the work surface and roll out the sheet with the rolling pin, frequently turning and flouring it to prevent it from sticking. Continue until you reach the desired thickness.
Once the sheet is rolled out, it’s time to cut it.
With a machine: Insert the sheet into the special attachment to cut the tagliatelle.
By hand: Generously flour the sheet to prevent sticking, gently roll it up, and with a sharp knife, cut strips about 1/4 inch wide. Unroll the rolled-up dough and place the tagliatelle on a floured surface.
In a large pot, bring plenty of salted water to a boil. Drop in the tagliatelle and cook for 2-4 minutes. Drain the pasta al dente, saving a little cooking water. Immediately dress with your favorite sauce, adding some cooking water if necessary to create a creamier and more enveloping sauce.
Storage
Fresh homemade tagliatelle should be consumed immediately for maximum freshness and flavor. If you wish to store them, you can leave them to dry on a floured surface for about 30 minutes and then freeze them. Alternatively, you can store them in a sealed container in the fridge for 1-2 days, but the quality may decrease over time.
Notes
If you don’t have a pasta machine, you can roll out the dough with a rolling pin, taking care to keep it even. After rolling it out, roll the sheet over itself and cut the tagliatelle with a sharp knife.
You can add a pinch of salt to the dough for more flavor if you wish.
Variations
Whole Wheat Tagliatelle: replace part of the all-purpose flour with whole wheat flour for a more rustic flavor.
Squid Ink Tagliatelle: for a more original dish, add squid ink to the dough, creating a unique contrast of color and flavor.
Spinach Egg Tagliatelle: add boiled and chopped spinach to the dough for a touch of green and a delicate flavor.
FAQ – Homemade Tagliatelle
Can I make the dough without eggs?
Yes, you can prepare an eggless version using water and flour. The dough will be more elastic but will have a different and rougher texture.
Can I prepare the dough the day before?
Of course! You can prepare the dough in advance, wrap it well in plastic wrap, and store it in the fridge for 24 hours. Before rolling it out, let it rest at room temperature for at least 30 minutes.
Can I use another type of flour?
Yes, you can use different flours, such as semolina flour for a more rustic result. Remember that semolina may make the dough harder, so add a little more water if needed.
And here you are, with your first, beautiful, homemade tagliatelle! There’s nothing more gratifying than enjoying a dish prepared with your own hands. What sauce will you use to dress them? Let me know in the comments!
