Homemade Tagliatelle Pasta
Learn how to make homemade tagliatelle pasta with this easy step-by-step guide. 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.
Equipment
- Digital kitchen scale - to weigh the ingredients for the dough
- bench scraper - to help bring the ingredients together when making the dough
- Pasta machine - to roll the dough out into thin pasta sheets
- Tagliatelle pasta cutter attachment or sharp knife - to cut the pasta sheets into ribbons
- Baking tray - to lay out the pasta before cooking it
Ingredients
- 200 g flour - Italian "Tipo 00" or all-purpose flour
- 112 g eggs (about 2 medium eggs) - weighed without shells
Instructions
- Make the pasta dough: Dump the flour onto your work surface and create a well in the center. Crack the eggs into the center. Using a fork, break up the yolks and gently mix the eggs and the flour in the center of the well. Slowly, start to incorporate more and more flour from the edges until a thick paste forms in the middle. Then, use your bench scraper to fold in the remaining flour until a shaggy dough forms. Bring everything together with your hands and knead the dough for about 10 minutes, until it becomes smooth and elastic. Tightly wrap the dough in plastic wrap and let it rest on the counter for at least 30 minutes.
- Roll the dough out into thin pasta sheets: Cut off about a quarter of the dough and keep the rest well wrapped to prevent it from drying out. Starting at the widest setting, pass the dough through your pasta machine. Fold it in half or thirds (like folding a letter) and pass it through the machine again at the same setting. The goal here is to create a rectangular piece of dough with roughly the same width as your pasta machine. Then, gradually reduce the machine's thickness setting, passing the dough through each setting once, until you get to setting 6. Pass the dough through twice at the last setting. Lightly dust the pasta sheet with semolina flour on both sides and lay it out flat on a floured baking tray. Repeat this process with the remaining dough.
- Cut the pasta into ribbons: If you have a pasta cutter attachment, pass the sheets through the attachment to cut the tagliatelle. If you want to cut the ribbons by hand, fold one pasta sheet up over itself a few times to create a flat roll. Then, cut the roll into thin strips (about 6 mm wide). Unravel the pasta ribbons, lightly dust them with semolina flour to prevent sticking, and shape them into little pasta nests. Place the pasta nests on a baking tray and finish cutting the rest of the pasta sheets. You can cook the pasta straight away or let it rest on the tray (lightly covered with plastic wrap) for up to two hours at room temperature or up to 12 hours in the fridge.
- Cook the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt and cook the pasta in the boiling water for about 1–2 minutes. Fresh pasta cooks very quickly, so make sure to check for the desired doneness frequently. Once the pasta is done, drain it with a skimmer and transfer it to a saucepan with a sauce of your choice. Toss and stir until the pasta is evenly coated with sauce.
Video
Nutrition
Calories: 444kcalCarbohydrates: 77gProtein: 17gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 208mgSodium: 82mgPotassium: 184mgFiber: 3gSugar: 0.5gVitamin A: 304IUCalcium: 46mgIron: 6mg