Tagliatelle Recipe
Make Tagliatelle Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tagliatelle Dough
Method
Tagliatelle dough and cooking
- 1
Prepare dry and wet ingredients
On a clean work surface, mound 2 cups all-purpose flour and sprinkle 0.5 tsp salt. In a separate small bowl, whisk 3 large eggs with 1 tablespoon olive oil if using; set aside.
- 2
- 3
Knead
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is too sticky, dust with a little flour.
- 4
Rest
Wrap the dough in plastic and rest at room temperature for 30-60 minutes to relax the gluten.
- 5
Roll and cut
Divide dough into 4 portions. Roll each to about 1-2 mm thickness (or use a pasta machine). Lightly dust with flour and cut into 1/8–1/4 inch wide ribbons for tagliatelle. Lay on a towel or rack to dry slightly.
- 6
Cook
Bring a large pot of salted water to a boil. Cook fresh tagliatelle for 2-3 minutes until al dente. Reserve a small cup of pasta water before draining.
- 7
Serve
Toss hot pasta with your preferred sauce (butter and sage, or a light ragù) and finish with grated Parmesan or Pecorino.
