Making pasta at home is an art that brings great satisfaction. In the frenzy of modern life, taking the time to knead, roll out, and cut the pasta becomes an act of love towards yourself and your loved ones. Tagliatelle, a staple of Italian cuisine, tell stories of family, Sunday lunches, and celebrations. With this recipe, I will guide you step by step in creating this delight, ensuring a perfect result that will amaze all your guests.
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- Difficulty: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup semolina flour
- 4 eggs
Tools
- Pasta Machines
- Pastry Board
Steps
Arrange the sifted flours in a mound on a pastry board, crack the eggs into the center of the mound.
With a fork, start beating the eggs, gradually incorporating the flour from the edges.
(If you have a stand mixer use the dough hook, place the sifted flours in the bowl, crack the eggs into a dish, add a pinch of salt, beat them with a fork and gradually add them to the flours, operating at low speed).
When the dough begins to hold together, use your hands to knead it.
Knead the dough for at least 10-15 minutes until it becomes smooth and elastic.
If the dough is too sticky, add a bit more flour.
If it’s too dry, add a little water (one tablespoon at a time and up to 1.7 oz).
Form the dough into a ball, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out the pasta.
Divide the dough into four parts.
Lightly flour the work surface and roll each portion with a rolling pin or a pasta machine until you have a thin sheet about 1/16 to 1/8 inch thick.
Roll the sheet up on itself without pressing it.
With a sharp knife, cut strips about 1/4 to 1/3 inch wide, or use a pasta machine with the appropriate attachment.
Lay the tagliatelle on a floured pastry board or a rack, allowing them to dry slightly.
Bring a pot of salted water to a boil and cook your tagliatelle for about 3 minutes!
I served them with a delicious ragù! Enjoy your meal!
Tips
If you are short on time, you can make my quick ragù!
FAQ
Can I add salt?
When making fresh pasta at home, it’s important not to add salt directly to the dough. Salt can make the dough stiff and harder to work with. It’s preferable to add the salt to the pasta cooking water.
