adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Homemade Tagliatelle
Homemade Tagliatelle
0 Likes
Prep Time:
80 minutes
Cook Time:
3 minutes
Total Time:
113 minutes
Easily make fresh tagliatelle at home with our simple pasta machine recipe.
Ingredients:
  • 3 cups (360g) 00 flour
  • 4 large eggs (208g excluding shell weight)
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • Water, as needed
  • Semolina flour, for dusting
Instructions:
  • Create a well in the flour: On a large wooden cutting board or work surface, mound the flour and use your fist to make a wide hole in the center. Pour in the eggs, olive oil, and salt. Whisk together with a fork until well combined.
  • Work the dough until it forms a shaggy mass with wet and dry spots, then knead it with your hands until smooth.
  • Work the dough until it comes together in a rough mass for 3 to 4 minutes. Clear away any leftover flour on your work surface, clean your hands, and keep kneading until the dough is soft, smooth, and not sticky for 6 to 7 minutes. A few textured areas are fine, but ensure it is mostly smooth without any dry patches.
  • Allow the dough to relax: Wrap it snugly in plastic wrap and let it rest for at least 30 minutes or up to 4 hours at room temperature (or refrigerate for up to 24 hours before bringing it back to room temp for rolling).
  • Prepare the dough: Sprinkle semolina flour on a large baking sheet. Divide the dough into 4 equal sections. Work with one section at a time, keeping the rest covered in plastic wrap. Roll out the dough to 1/4-inch thickness using a rolling pin. Pass the dough through the widest setting of a pasta machine twice. Fold the dough like an envelope, seal the edges by rolling, and create a rectangle. Continue passing the dough through incrementally narrower settings until it forms a thin sheet, about 1/16-inch thick.
  • Prepare the pasta: Sprinkle the sheet with a touch of semolina flour. Fold the dough loosely into an accordion in 4-inch segments with the short end facing you. With a sharp knife, cut the stack into 1/4-inch strips. Unravel each strip into a long strand or gently shake the strips to unroll together if well coated with semolina. Dust lightly with more flour, then shape 8 to 10 tagliatelle strips into a nest and place on the baking sheet.
  • Adjust your pasta machine to the widest setting. Roll out the remaining sections of dough through the pasta roller and cut them into tagliatelle.
  • To cook the pasta: Bring a large pot of salted water to a boil. Add the pasta nests and cook for 1 to 4 minutes until al dente. Transfer the cooked pasta to a saucepan with your favorite sauce and toss to coat. Serve immediately. To store the pasta: Line an airtight container with semolina-dusted parchment paper and store uncooked pasta nests in the fridge for up to 24 hours. For longer storage, dust each nest with semolina flour and freeze on a parchment-lined baking sheet for 1 hour. Transfer the frozen nests to an airtight container and freeze for up to 1 month. Cook from frozen (may take an additional couple of minutes). Enjoy!

Similar Recipes