Learn how to make homemade tagliatelle pasta. Tagliatelle are long, flat pasta ribbons made from classic egg pasta dough. This pasta shape originates from the Emilia-Romagna Region in the northern part of Italy. Fresh tagliatelle are known for their silky and tender texture, making them a versatile and popular choice for fresh pasta dishes.
- Flour - Eggs - Bench scraper - Pasta machine - Pasta cutter attachment
Make the pasta dough: Create a flour well on your work surface and crack the eggs into the center.
Using a fork, break up the yolks and mix the flour and eggs in the center, until a thick paste forms.
Use a bench scraper to fold in the remaining flour. Cut the flour into the egg mixture until a shaggy dough forms.
Bring everything together with your hands and knead the dough for about 10 minutes, until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Roll the dough out into thin pasta sheets and cut them into ribbons (about 6 mm wide).
Twist the ribbons into pasta nests and set them aside on a floured baking tray, until ready to cook.