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Tagliatelle Pasta
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Nicola Fanetti

Nicola Fanetti

Tagliatelle Pasta

1h 40m

Fresh homemade tagliatelle pasta, a recipe and technique that will elevate your next dinner party!

Fresh tagliatelle pasta is a staple in Italian cuisine and identifies very strongly with the regions in northern Italy.

  • Put 450 g of semola rimacinata flour on a large surface

    Step 0
  • Make a well in the center

    Step 1
  • Crack 3 eggs

    Step 2
  • Add 1 tbsp of salt

    Step 3
  • Stir from the center

    Step 4
  • Incorporate all of the semola rimacinata flour

    Step 5
  • Combine by hand into a firm dough

    Step 6
  • Add 50 g of semola rimacinata flour

    Step 7
  • Mix with your hands and knead for 5m to develop gluten

    Step 8
  • Make a round ball of dough

    Step 9
  • Dust with 20 g of semola rimacinata flour

    Step 10
  • Wrap in towel and rest for 1h to relax gluten

    Step 11
  • Remove the towel

    Step 12
  • Roll out dough until achieving a thickness of 5 mm

    Step 13
  • Fold in 4

    Step 14
  • Sprinkle approximately 25 g of semola flour on top and under the dough during the roll out and continue to roll out to a thickness of 5 mm

    Step 15
  • Fold in 4

    Step 16
  • Roll out dough

    Step 17
  • Roll dough until achieving a thickness of 2-4 mm

    Step 18
  • It should look like this

    Step 19
  • Dust with semola rimacinata flour on top and underneath and gently fold the pasta on itself in 4 without pressing firmly

    Step 20
  • Cut strips of tagliatelle approximately 5 mm wide and 25 cm long

    Step 21
  • Play a bit with the pasta to loosen them. Reserve until ready to cook

    Step 22
  • Cook the pasta in a pot of salted boiling water. Cook for 4m until the pasta swells and is firm to the bite but tender

    Step 23
  • Drain the pasta

    Step 24
  • The Tagliatelle are ready. Add to the ragout

    Step 25

Yield 4 people

  • Semola Rimacinata Flour

    Semola Rimacinata Flour

    550 g
  • Egg

    Egg

    3
  • Salt

    Salt

    ½ tbsp

Tagliatelle with Chanterelles & Pork Sausage Ragout

  • Parmesan Cheese

    Grated Parmesan Cheese

    To taste

Equipment

  • Surface board

    Surface board

  • Dish Towel

    Dish Towel

  • Rolling Pin

    Rolling Pin

  • Spider Strainer

    Spider Strainer

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