Homemade Turmeric Tagliatelle, a vibrant and aromatic variation of classic egg pasta, is sure to impress. This recipe is perfect for those who want to experiment with new and unique flavors while keeping the tradition of homemade pasta alive.
Turmeric, a spice with a delicate flavor and slightly pungent notes, gives the dough an intense golden-yellow color, making the dish visually stunning.
Turmeric tagliatelle can be paired with various sauces, from light vegetable-based sauces to richer ones with cream or cheese, but they are perfectly suited to ingredients such as shrimp, zucchini, mushrooms, or a simple butter and sage dressing.
For the best results, read the tips and suggestions at the end of the recipe.
Let’s see how to make the Homemade Turmeric Tagliatelle recipe! So let’s get started.
Other delicious homemade pasta variations:
Ingredients
Tools
Steps
Preparing the Homemade Turmeric Tagliatelle dough can be done with either a stand mixer or by hand. Here are the steps for both methods:
1) Preparing the Dough with a Stand Mixer
First, pour the flour into the mixer bowl. In a separate bowl, lightly beat the eggs with a fork, along with the turmeric powder.
Start the mixer at low speed and gradually pour the beaten eggs into the bowl.
Then, slightly increase the speed and knead for about 5-10 minutes, or until you get a smooth, consistent, and elastic dough. If the dough is too dry, add one tablespoon of water at a time; if too sticky, add a little flour.
Remove the dough from the bowl and form a ball. Cover it with a clean kitchen towel and let it rest at room temperature for at least 30 minutes. This step allows the gluten to relax, making rolling out the dough easier.
2) Preparing the Dough by Hand
Place the flour in a mound (“volcano” shape) on a clean pastry board. Add the turmeric to the center of the mound, on top of the flour. Crack the eggs into the center of the well, lightly beat them with a fork, and begin gradually incorporating the flour from the edges toward the center.
When the dough starts to come together, begin working it with your hands. Knead vigorously for about 15-20 minutes until you have a smooth, even and elastic dough. If necessary, add a little water or flour to achieve the right consistency.
Form the dough into a ball, cover it with a clean kitchen towel, and let it rest at room temperature for at least 30 minutes. (Next to it, you can see the squid ink pasta dough).
3) Making the Tagliatelle
Divide the rested dough into smaller portions. Lightly flatten each portion with your hands and pass it through the pasta machine, starting from the widest setting and gradually decreasing until you reach the desired thickness for tagliatelle (usually the second-to-last or last setting). I normally use the last setting.
Attach the tagliatelle cutter accessory to the machine and pass the pasta sheets through. As the tagliatelle are cut, arrange them on a lightly floured tray, forming small nests to prevent them from sticking together.
Here you are. Your homemade Turmeric Tagliatelle are now ready to be cooked in plenty of salted boiling water for just a few minutes (about 2-3 minutes; taste to check for doneness) and tossed with your favorite sauce! Enjoy your meal!
Buon appetito.
Storage
You can store the Homemade Turmeric Tagliatelle in the following ways:
– In the Refrigerator: lightly dust the tagliatelle generously with semolina flour to prevent sticking, then place them in an airtight container or tightly sealed food bags. This way, you can consume the pasta within a couple of days to ensure maximum quality.
– Dried (My Preferred Method): arrange the tagliatelle on a pasta rack or drying stand, in a cool, dry environment. Allow them to dry completely for 1–2 days. Finally, store the dried pasta in paper bags or airtight containers.
Tips and Tricks
– Always use semolina flour to dust the pasta, as it absorbs moisture better and prevents sticking.
– Ensure the pasta is completely dry before storing it to prevent mold formation.
– Choose fresh, room-temperature eggs. The amount of eggs may vary depending on the flour’s humidity. Generally, one egg is used per 100 grams of flour.
– You can knead the dough by hand on a wooden pastry board or use a stand mixer with a dough hook. The dough should be smooth, elastic, and not sticky.
– Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This step allows the gluten to relax, making the pasta easier to roll out.
– Some people add a pinch of salt and a drizzle of olive oil to the dough. However, salt is not strictly necessary, as it is usually added to the cooking water. Oil can help make the dough more elastic and easier to work with (this is particularly useful when rolling out the sheet, as it helps prevent tearing and breaking) and can contribute to a softer pasta. Ultimately, the addition of oil is a matter of personal preference. If you want a more elastic and soft pasta, you can try adding a tablespoon of extra virgin olive oil to the dough. If you prefer to follow the traditional recipe, like me, you can omit it.
– Roll out the dough sheet with a rolling pin or a pasta machine, starting with a thicker setting and gradually reducing it until you achieve the desired thickness.
Cooking and Sauces
Turmeric tagliatelle are enhanced by simple yet flavorful sauces, such as:
Butter and Sage: a simple classic that highlights the pasta’s flavor. Melt butter in a pan with a few sage leaves and toss the tagliatelle in the sauce.
Shrimp and Zucchini: sauté garlic and chili pepper, add julienned zucchini and shrimp. Toss the pasta in the sauce.
Mushrooms and Cream: sautéed mushrooms (porcini or button), deglazed with white wine, and finished with a little cooking cream.
Seasonal Vegetables: a light sauce with cherry tomatoes, asparagus, or other vegetables sautéed in extra virgin olive oil.
If you like my recipes, follow me on my Facebook page here. This simple action helps the growth of this blog and makes me very happy 🙂
Frequently Asked Questions (FAQ)
Does turmeric give a strong flavor to the pasta?
No, the flavor of turmeric is very delicate in the finished pasta and does not overpower the taste of the sauce or other ingredients. It adds a subtle earthy or slightly spicy note, but its primary role is to give the tagliatelle a vibrant, inviting golden color.
Can I use a different kind of flour?
The recipe calls for all-purpose (Type 00) flour, which is typical for egg pasta. You can substitute part of the all-purpose flour with durum wheat semolina (semola di grano duro) for a slightly firmer texture, but be prepared to adjust the amount of water or eggs as semolina absorbs more liquid.
What is the ideal resting time for the dough?
The minimum recommended resting time is 30 minutes at room temperature, wrapped in a clean cloth or plastic wrap. This step is crucial as it allows the gluten to relax, which makes the dough much easier to roll out thinly without tearing.
How can I prevent the tagliatelle from sticking together?
The best way is to dust them generously with semolina flour (not all-purpose flour) after cutting. Arrange them in small nests on a floured tray immediately after cutting. Ensure they are well-separated before cooking or storing.
How long do I cook the fresh tagliatelle?
Fresh pasta cooks very quickly! The cooking time is approximately 2-3 minutes in abundant, salted boiling water. Always taste one piece to check that it is cooked al dente (firm to the bite).
Can I prepare the dough in advance?
Yes. You can prepare the dough, wrap it tightly in plastic wrap to prevent it from drying out, and store it in the refrigerator for up to 24 hours. Before rolling it out, let it sit at room temperature for about 30 minutes to soften slightly.
Will turmeric stain my hands or equipment?
Yes, turmeric has a strong coloring power. It may temporarily stain your hands and light-colored surfaces/utensils. You can wear gloves while kneading if you want to avoid yellowing your fingers. For utensils, washing them immediately with soap and water is usually sufficient.
Is it necessary to add oil or salt to the dough?
The traditional recipe (and this one) omits salt because it’s added to the cooking water. Adding a tablespoon of olive oil is optional; it can make the dough slightly more elastic and softer, which can be helpful when rolling it out, but it’s a matter of personal preference.
Varied doses for servings
This page contains affiliate links that provide this site with a small revenue share, with no price change to the buyer.