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Tagliatelle Pasta Recipe
Bicky Sharma

Tagliatelle Pasta Recipe

If spaghetti feels too skinny and fettuccine feels too thick, tagliatelle sits right in the comfort zone. This long, ribbon-style pasta comes from Emilia-Romagna, Italy, and Italians take it very seriously. In Bologna, the official width of tagliatelle is 8 millimetres when cooked. Yes, they measured it.
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Prep Time 45 minutes
Cook Time 3 minutes
Servings: 4
Course: Appetizer
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 00 flour or all-purpose
  • 3 large eggs
  • ½ teaspoon salt
  • 1 teaspoon olive oil optional

Equipment

  • Mixing bowl
  • Fork
  • Clean work surface or pastry board
  • Rolling pin or pasta machine
  • Sharp knife or pizza cutter
  • Large pot
  • Slotted spoon or pasta strainer
  • Measuring cups

Method
 

  1. Place flour on a clean surface and create a well.
  2. Add eggs and salt to the centre.
  3. Beat eggs and gradually mix in flour.
  4. Knead dough for 8–10 minutes until smooth.
  5. Wrap and rest for 30 minutes.
  6. Roll the dough into thin sheets.
  7. Cut into ¼-inch strips.
  8. Boil salted water and cook pasta for 2–3 minutes.
  9. Toss with sauce and serve hot.

Notes

  • Do not rinse pasta
  • Save pasta water
  • Serve immediately