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Fresh Hand-Made Tagliatelle Pasta

Make tagliatelle from scratch at home with a few simple steps and ingredients. This fresh pasta recipe is here to make your life easy and packed with taste.

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Fresh homemade tagliatelle are definitely one of Italy's most iconic and representative pasta shapes.

Rough, perfect for being envelopped by the sauce, fresh egg tagliatelle are perfect for any occasion.

Not only that! Fresh homemade pasta is super easy to make, extremely simpler than you might think, and the taste is definitely unbeatable.

Perfect with fresh pesto, homemade meat sauce (or rgaù), and all the rustic, wholesome sauces we can't live without, fresh tagliatelle pasta are undoubtedly perfect for any occasion. Take a look at all our tagliatelle pasta recipes.

With our recipe you can choose to roll the pasta by hand or with a pasta machine if you have one at home.

Don't waste any more time: get your hands in the dough and create perfect nests of tagliatelle! And if you have little ones in the house, let them help you!

 

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20 total time (min)

0 cooking time (min.)


0 ingredients


120 kCal


3 steps to complete the preparation

Ingredients

for 4 servings

Homemade Tagliatelle Dough

  • Semola flour 400 grams
  • Egg 4

Try it with...

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Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

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Preparation

for 4 servings

Step

1

Of 3

Prepare the base

Pour flour out onto a flat surface or into a bowl. Make hole in the center of the mound, and break one egg into at a time into center. Add pinch of salt.

Beat eggs, and using a fork, slowly draw flour into the center of mound, where beaten egg is. Keep adding flour to egg until possible, then knead with hands for about 10 minutes.

Step

2

Of 3

Complete the Dough

If dough is too soft or sticky, add more flour. Alternatively, if dough is too stiff, add a bit of warm water. Form into a ball and sprinkle with flour or semolina (if handy).

Cover with a cloth and allow to rest for at least 10 minutes. Spread dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy).

Step

3

Of 3

Make the Tagliatelle

Using a rolling pin, begin rolling pasta out from center, until you reach the ideal thickness - the thinner the better!

If availble, you can pass the dough through pasta machine making sure to reach the thinnest layer available.

Fold each sheet several times over itself (dusting each fold with flour or semolina so it doesn't stick together) and cut with sharp knife into strips about .5cm wide. Unroll each strip into tagliatelle. Layer strips on tray sprinkled with more semolina or flour to avoid sticking.

You can also create the tagliatelle using a pasta machine attachment, if available.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product

More Great Italian wines!

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product
Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product

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