Tagliatelle
This fresh Tagliatelle recipe creates long, thin ribbons of homemade pasta, ideal for light sauces. Made with just flour and eggs, the dough is kneaded until smooth, rolled out thinly, and cut into narrow strands. After a quick boil, the pasta pairs beautifully with classic sauces such as tomato basil, creamy Alfredo, or traditional Bolognese. The delicate texture and rich, eggy flavor of the pasta elevates any meal, offering a perfect balance between lightness and heartiness.
Add <quantity>400<unit>g</unit></quantity> of all-purpose flour to a working surface. Make a well in the center and add 2/3 of the <quantity>260<unit>g</unit></quantity> of egg yolks into it
Using a fork, incorporate the flour from the center until it starts to come together
Use a spatula and your hands to mix in the remaining flour until it is no longer sticky
Add the remaining egg yolk. Mix until homogeneous and knead the dough for 8m until it forms a taut ball
Cover the dough with cling film
Place in the refrigerator for 4h to relax
Place the dough on a floured surface and press it down to start flattening it
Use a rolling pin to roll the dough until about <quantity>2<unit>mm</unit></quantity> to <quantity>3<unit>mm</unit></quantity> thick
Trim off the edges and divide the dough into <quantity>2</quantity> large rectangles
Dust all-purpose flour over the dough. Roll it and cut it into <quantity>1.5<unit>cm</unit></quantity> width stripes
Unroll it and remove excess flour. The tagliatelle is ready
Pick your favorite sauce, cook the pasta in boiling salted water cooked and enjoy!
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