Tagliatelle are a classic of Italian fresh pasta, traditionally associated with Emilia-Romagna, where making egg pasta by hand has been passed down through generations.

Made with just Italian “00” flour and whole eggs, the dough is rolled into thin sheets and cut into delicate ribbons. A little fine durum wheat semolina (semola rimacinata) is used sometimes only for dusting, keeping the sheets and freshly cut pasta from sticking.

Traditionally served with rich sauces such as ragù alla Bolognese, tagliatelle are also wonderful with butter and Parmigiano Reggiano, mushrooms, or simple seasonal sauces.

Using a hand-cranked pasta machine makes the process even more traditional: just flour, eggs, patience, and your hands.

Serves: 4, Prep time: 45 mins, Resting time: 30 mins, Rolling & cutting: 20–30 mins, Cooking time: 2–3 mins

  • 400 g (14 oz) finely milled Italian “00” flour — about 3½ cups. The “00” refers to the very fine texture of the flour, traditionally used in Italy for fresh egg pasta.

  • 4 large whole eggs, about 200 g / 7 oz total, at room temperature

  • Fine sea salt, a small pinch, optional

  • Fine durum wheat semolina (semola rimacinata), for dusting

Approximately 100 g (3½ oz) of flour and 1 large whole egg per person

Method
1. Make the dough

Place the flour on a work surface and make a well in the centre. Add the eggs and beat them with a fork, gradually incorporating the flour.

When the dough comes together, knead for 8–10 minutes, until smooth and elastic.

2. Rest the dough

Shape into a ball, wrap in cling film (plastic wrap), and rest at room temperature for 30 minutes.

3. Roll the pasta

Divide the dough into 4 pieces and keep them covered.

Flatten one piece and pass it through the pasta machine on the widest setting. Fold and pass through again until smooth.

Gradually reduce the setting until the sheet is about 1–1.5 mm (1/32–1/16 inch) thick. Dust lightly with semola rimacinata if needed.

4. Cut the tagliatelle

Pass each pasta sheet through the tagliatelle cutting attachment of the pasta machine, turning the handle steadily to cut the sheet into ribbons.

Toss the freshly cut tagliatelle gently with a little semola rimacinata to prevent sticking.

Alternative: If your pasta machine does not have a tagliatelle cutter, lightly dust the sheet, fold it loosely and cut it by hand with a sharp knife into 6–8 mm (¼–⅓ inch) ribbons.

5. Cook

Bring a large pot of well-salted water to a boil.

Cook the fresh tagliatelle for 2–3 minutes, until tender but still slightly firm.

Drain, reserving a little pasta water, and toss immediately with your sauce.

How to serve

For the classic Italian pairing, serve with ragù alla Bolognese.

They are also delicious with butter and Parmigiano Reggiano, or with mushrooms and Parmigiano.

 

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