To make delicious homemade tagliatelle, you need the right tips and a pasta machine at your side.
Here’s our beginner-friendly recipe to get it right.
At the end of each class, we served and tasted each other’s dishes.
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Years later, I still recall that first bite of soft, delicious twirls of pasta.
What is Tagliatelle?
Tagliatelle is wider than fettuccine but significantly thinner than pappardelle.Both tagliatelle and pappardelle are commonly served with hearty ragus.
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How to Cook Tagliatelle
Store-bought dried tagliatelle is often sold in nests.
Cook until al dente according to package instructions, then drain and serve with your choice of sauce.
Fresh pasta is much more delicate than dried varieties and needs less cooking time.
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Check out our guide tomaking pasta by handfor more detailed instructions for rolling out the dough.
The following sauces pair nicely with this pasta shape.
Tip
Creating a wide crater for the eggs is essential to prevent the liquid from spilling out.
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Slowly begin incorporating and whisking flour from the center into the liquid in a circular motion with your fork.
Continue mixing the flour and egg until the mixture is thick, like a puree.
Knead until the mass forms a rough dough, 3 to 4 minutes.
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Scrape and discard any unincorporated floury bits from your work surface, and wash and dry your hands.
Continue kneading until the dough feels soft, smooth, and non-sticky, 6 to 7 minutes.
If the dough begins to dry out slightly as you knead it (this is normal!
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), spray it lightly with a mister or wet your hands.
If not, dust the work surface with 1/2 teaspoon of flour and knead that into the dough.
Dust a large baking sheet with semolina flour and set aside.
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With a knife or bench scraper, divide the dough into 4 equal sections.
Use a rolling pin to roll out the dough to 1/4-inch thick.
Rotate the dough 90 degrees and fold it into the shape of an envelope.
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Roll out the dough slightly to seal the edges and form a rectangle.
Lightly dust the sheet with a bit of semolina flour.
With the short end facing you, loosely fold the dough into an accordion in 4-inch segments.
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Using a sharp knife, cut the stack into 1/4-inch strips.
Reset your pasta machine to the widest setting.
Repeat, rolling out the remaining sections of dough through the pasta roller and cutting them into tagliatelle.
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Bring a large pot of salted water to a boil.
Gently drop each nest into the pasta water.
Using tongs, transfer the pasta to a saucepan with your desired sauce and toss to coat.
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venture to use a wide container so that the nests rest in one even layer to prevent squishing.
For longer-term storage, generously dust each nest with semolina flour.
Allow to dry for 5 to 10 minutes.
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Meanwhile, line a baking sheet with parchment paper and dust with more flour.
Transfer the frozen nests to an airtight container and freeze for up to 1 month.
Cook from frozen (frozen pasta may take an extra couple of minutes to cook through).
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Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
