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Tagliatelle

Tagliatelle Recipe

Rachid Yousfi
If you’re craving authentic Italian pasta with a perfect texture and flavor, this homemade tagliatelle recipe will take your taste buds on a journey straight to Italy. With fresh ingredients and simple steps, it’s a dish that’s as rewarding to make as it is to eat.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Main Course
Cuisine Italy
Servings 4 servings
Calories 250 kcal

Equipment

  • Pasta machine
  • Rolling Pin
  • Knife or pizza cutter
  • Large pot for boiling water
  • Strainer or slotted spoon

Ingredients
  

  • 500 g all-purpose flour
  • 4 large eggs
  • 1 tbsp olive oil
  • 1 tbsp salt

Instructions
 

  • Make the Dough: On a clean surface, form a mound with the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt. Use a fork to gently whisk the eggs and gradually incorporate the flour from the edges. Once the mixture starts to come together, use your hands to knead the dough for about 10 minutes until it’s smooth and elastic.
  • Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
  • Roll the Dough: After the dough has rested, divide it into smaller portions. Use a pasta machine or rolling pin to roll each portion out into a thin sheet. The dough should be about 1-2 mm thick.
  • Cut the Tagliatelle: Once the dough is rolled out, use a sharp knife or pizza cutter to slice it into long strips (about 6-8mm wide). Dust the strips with flour to prevent sticking.
  • Cook the Tagliatelle: Bring a large pot of salted water to a boil. Add the tagliatelle and cook for 3-4 minutes, or until it reaches your desired level of doneness. Drain the pasta, reserving a bit of the cooking water for the sauce.
  • Serve: Toss the tagliatelle with your favorite sauce, whether it’s a rich bolognese, pesto, or simply butter and parmesan. Serve immediately!

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Notes

  • Rest the Dough: Don’t skip the resting time for the dough. This is key to getting the perfect texture. If you're in a rush, you can rest the dough for as little as 15 minutes, but 30 minutes is ideal.
  • Use a Pasta Machine for Even Thickness: If you have a pasta machine, use it to roll the dough out evenly. This will help ensure uniform cooking and a better overall texture.
  • Don’t Overcook the Tagliatelle: Fresh pasta cooks quickly—typically 3-4 minutes. Be careful not to overcook it, as fresh pasta can become mushy if left in the water too long.
  • Use Salted Water: Always cook pasta in generously salted water. This is your best chance to season the pasta itself.
  • Pair with the Right Sauce: Tagliatelle is versatile, but it pairs particularly well with rich, meaty sauces like bolognese or creamy pesto. Try to pick a sauce that complements the light, tender nature of the pasta.

Nutrition

Nutrition Facts
Tagliatelle Recipe
Serving Size
 
100 g
Amount per Serving
Calories
250
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
2.5
g
Cholesterol
 
70
mg
23
%
Sodium
 
200
mg
9
%
Potassium
 
150
mg
4
%
Carbohydrates
 
50
g
17
%
Fiber
 
2
g
8
%
Protein
 
7
g
14
%
Vitamin A
 
90
IU
2
%
Calcium
 
20
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Tagliatelle
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