Make fresh tagliatelle pasta

by | Pasta | 15 comments

Normally people buy tagliatelle at the supermarket (and so do most Italians), but I really enjoy making it by myself. I met a lot of chef while travelling round Italy and they rolled pasta with their trusty rolling pins and they wouldn’t even consider having a pasta machine in the house. It’s quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. Using the right attachment on a pasta machine, it is a simple job to make fresh tagliatelle in bulk. I learnt to make tagliatelle from a lovely lady of the Romagna region of Italy (the homeland of tagliatelle) who taught me the method of making it. My favorite thing about making fresh tagliatelle is making it really long. – longer than your arm! To serve your homemade tagliatelle, see my recipe Tagliatelle al Ragu Bolognese.


6 large free-range eggs 600 g Tipo ’00’ flour
As a rule of thumb, use one egg for every 100 g (3 1/2 ounces) of flour.


Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour.
Tip: It is crucial to make sure that your rolled out pasta is well-floured. If it isn’t, the pasta will stick together as you try to roll it through the machine.
Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Repeat this process 2 or 3 times. Narrow the setting one notch and pass the dough through 3 more times.  Continue narrowing the setting and passing the dough through until you reach your desired thickness. For me it was perfect at the second-to-thinnest setting. If you have a tagliatelle attachment, pass your dough through it and voila, tagliatelle!
Tip: Pasta dries much quicker than you think, so don’t leave it more than a minute or two before cutting or shaping it.
Remember also, that tagliatelle must be “al dente” (firm to the bite) so, if you do not know the exact cooking time, I suggest you put just few strand of tagliatelle into the boiling water and test them every minute. For storage, make sure your pasta ribbons are nicely dusted with rice flour so they do not stick together.
You should be able to create excellent tagliatelle both to store and to eat NOW – buon appetito!

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