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Fresh Tagliatelle

Homemade egg tagliatelle is one of my favorite pastas to make. If you haven't made fresh pasta before, this is one of the first ones I recommend people start with. It is simple to make and taste delicious!

For the dough, you can use our Simple Egg Pasta or Semolina and Egg dough. !

For portioning, I do 100g of flour for 2 people for a starter and 100g per person for a main course.

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Courses
Time
Prep Time: 30 min Cook Time: 2 min Total Time: 32 mins
Servings 2
Best Season Suitable throughout the year
Description

Tender, light and delicious! 

Ingredients
  • 200 grams Pasta flour
  • 2 Eggs
Instructions
  1. Prepare the pasta dough

    Add flour to a bowl or make a make a well in the flour on the counter. Add the eggs and mix together to form a shaggy dough.   

    See our pasta dough recipe link in description for more details on making the dough.
  2. Knead the dough

    Continue to knead the dough for 5-10 minutes or until elastic and smooth.  

    Wrap and set in the fridge for 30 minutes

  3. Roll out the dough

    Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. If it starts to get too long, cut the dough in half and keep pressing until you get to the lowest setting. 

    You can use a rolling pin if you do not have a pasta press.
  4. Shape the tagliatelle

    Cut the pasta sheet into rectangles around 8" or however long you would like your pasta. Dust with flour and gently roll up lenghway. Cut into 6mm widths. Scoop up the tagliatelle with your fingers and let fall down. This will open and seperate the pasta. Gently flour and set in a nest. 

    See gallery for pictures.
  5. Cook

    Fresh pasta cooks very quickly. Drop into a bot of well salted boiling water for around 60-90 seconds. 

    Toss into your sauce of choice.