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–+ servings
close up top view of bricks of dried tagliatelle on a marble board.

Homemade Tagliatelle (Pasta)

Easy recipe for tagliatelle made by hand or with a pasta maker.
5 from 1 vote
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Servings 4 people

Ingredients
  

  • 1 ⅔ cups all-purpose or baking flour (200 g)
  • 2 eggs large
  • ¼ tsp salt
  • semolina flour for dusting

Instructions
 

  • Measure out the flour and place it either on a wooden board or in the KitchenAid.
  • If you are kneading by hand, hollow out a well into the middle of the flour and crack the eggs in the center and add the salt. If using a KitchenAid, crack the eggs in and add the salt. Turn the mixer on low and start to mix, slowly increasing speed to medium. Mix for about 4 minutes. If the dough doesn’t come together, add a little bit more flour, 1 tablespoon at a time.
  • If mixing by hand, use a fork to lightly beat the eggs and slowly incorporate the flour little by little until all mixed into a shaggy mass. Bring together with your hands and knead for about 10 minutes until smooth and elastic.
  • Cover and let rest for at least 30 minutes. If you let it rest longer, refrigerate.
  • Lightly dust a wooden work surface with flour, turn out the tagliatelle dough. If you are using a pasta machine, divide the dough into four equal parts. Roll into sheets to then insert into the pasta maker. If rolling out by hand, roll out every thinly, about 1mm thick (you basically want to get it as thin as possible which is hard and takes practice). Be sure the dough is well floured, fold in half and then repeat several times until you have a long rectangle that you can then slice into ¾ cm strips (more or less). Using your hands, pick up the tagliatelle, unraveling them and lay them back down on a semolina floured surface in little nests. Dust well with semolina flour to prevent them from sticking together.
  • Unless you are planning to cook them immediately, refrigerate until ready to cook, up to 5 hours.
  • Cook in a large pot of boiling salted water for 3–5 minutes. The tagliatelle should float to the top when they are finished.
  • Drain and dress immediately with your preferred sauce of choice.

Notes

Active Time: 40 min
Resting Time: 30 min
Tips For Making Homemade Tagliatelle:
  • The pasta is done when it floats to the top of the boiling water. Always test the pasta at the minimum cook time, about 3 minutes for homemade, fresh tagliatelle
  • Rolling out tagliatelle by hand takes practice. It’s hard to get the pasta very thin at first.
  • Don’t be shy with the flour when dusting the cut tagliatelle because they can stick together very easily
  • Add more flour to the dough if it’s too sticky. The consistency of your dough will depend on the temperature outdoors, egg size, humidity, flour type.
  • Baking flour (00) is best but all-purpose will work fine.
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