House Tagliatelle Recipe
Long flat ribbons of pasta served with either house marinara or alfredo sauce
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Ingredients
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Pasta Ingredients
Marinara Sauce Ingredients
Alfredo Sauce Ingredients
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Using a fork, beat the eggs while gradually incorporating the flour from the edges of the well until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it's smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 3
Roll and Cut the Pasta
After resting, divide the dough into four equal pieces. Roll out each piece with a pasta machine or a rolling pin until thin. Cut into long ribbons, approximately 1/4 inch wide. Dust with flour to prevent sticking.
Marinara Sauce Preparation
- 4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
- 6
Finish with Basil
Remove from heat and stir in the chopped fresh basil. Adjust seasoning with salt and pepper to taste.
Alfredo Sauce Preparation
- 7
- 8
Add Cream and Cheese
Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
Cooking the Pasta
- 9
Cook the Tagliatelle
In a large pot of boiling salted water, add the freshly made tagliatelle. Cook for 2-3 minutes until al dente. Drain and reserve some pasta water.
Serving
- 10
Plate the Dish
Toss the cooked tagliatelle with either the marinara or alfredo sauce. If the sauce is too thick, add a splash of reserved pasta water to achieve desired consistency. Serve immediately.
