Today Home made Tagliatelle Pasta: this is my mum’s special recipe. I think there is nothing better then homemade pasta. It’s delicious with all kind of sauce. We love it with meat ragu, but it’s fantastic with tomato basil sauce, mushrooms, Genoese pesto or cheese.
It’s very easy to do and the result is excellent. You only need two ingredients (eggs and flour), a work surface and some tools, such as a pasta machine. If you don’t have one, it’s not a problem you can do it by hand. From this fresh pasta recipe you can create different pasta sizes: tagliolini, tagliatelle, pappardelle. But also, lasagna, ravioli or tortellini and with the exceeding dough, Maltagliati.
Let’s see together how to make homemade tagliatelle pasta, using just eggs and flour.
Pasta lovers throw your hands up! Roll up your sleeves and let’s get started.
If you love to make your homemade pasta try also my Homemade Potato Gnocchi or my Homemade Ricotta and Spinach ravioli
Ingredients for Home made Tagliatelle Pasta
- 11/4 cupflour (7oz 200g- or all purpose flour)
- 2eggs
- 2 tablespoonswater (or 3)
Tools
- 1 Kitchen Robot
- 1 Pasta Machine
Preparation
Home made Tagliatelle Pasta is very easy to make. Let’s start with the dough.
Make the pasta dough by hand:
On a marble or wooden work surface, place 1 cup flour in a mound. Create a well in the center.
Break the eggs into the well and whisk with a fork, incorporating the flour as you whisk.
You may need to add lukewarm water, to make the loosely massed dough. Add the water slowly, one tablespoon at a time.
If the dough is soft, pliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable.
But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.
Turn the dough onto a lightly floured surface.
Knead for some minutes (4 – 5), until smooth and elastic.
Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.
Make the pasta dough using a stand mixer:
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour for 10 seconds. Then add the eggs, with the motor running.
Mix on low speed until the eggs are well incorporated. Then increase to medium-high speed, until the dough is smooth and elastic.
You may need to add lukewarm water, to make the loosely massed dough. Add the water slowly.
If the dough is soft, pliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable.
But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.
Turn the dough onto a lightly floured surface.
Knead for some minutes (4 – 5), until smooth and elastic.
Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.
Rolling the past dough using a pasta rolling machine or attachment
Unwrap the dough and cut into 3 equal pieces. Keep any pasta you are not working with covered with a kitchen towel or plastic wrap.
Flatten one piece of the pasta dough between your hands until it is 1-2cm thick.
Dust the roller with flour and pass the flattened dough through the pasta machine on the widest setting.
Then fold it into thirds and pass through again, rotating the side you start with .
Repeat until the dough is smooth then gradually decrease the setting until you achieve a thickness of 1,5 mm.
Place the tagliatelle attachment onto the pasta machine to cut the pasta into strips. If you do not have it, just lay the pasta on the work surface and cut into 6mm strips.
Lift them in the air and drop on a paper tray, separated. Repeat with the remaining dough.
Now Home made Tagliatelle pasta is ready.
Enjoy your meal!
Storing Homemade Tagliatelle
Fresh Homemade pasta can be dried, refrigerated or frozen.
1) DRYING PASTA: I think pasta is best used right away. But if you want to store it, this is what I usually do. I dust the cut pasta with flour, then I drape it over a drying rack and let dry for at least 30 minutes. Then I fold the tagliatelle into little nests and put them into an airtight container with parchment paper. In this way, they do not need to be refrigerated and can be stored on the shelf in the airtight container in a dry area that is not exposed to extreme temperatures.
2) REFRIGERATING PASTA: you can refrigerate fresh pasta for about one day, but it’s best enjoyed as fresh as possible. I don’t usually do this.
3) FREEZING PASTA: you can also store homemade tagliatelle in the freezer up to 3 months.
Cook
Home made Tagliatelle pasta cooks quickly: it takes 1 to 2 minutes. It depends on the width. As soon as it rises to the surface of the heavily-salted cooking water, it is likely ready.
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