Homemade Tagliatelle – Fresh Pasta From Scratch
Step-by-step tutorial on how to make fresh tagliatelle from scratch right in your kitchen. Making pasta is all about getting a good grip on the idea and assembly of making it that first time. The second time you make it, you’re pretty much whipping out perfect shapes with your eyes closed. Jump to Recipe
Recipe updated: April 27, 2020
During our recent trip to Italy, one of the cities my husband and I stayed in was Florence. This city had a flare and personality of it’s own. Towering stone walls hide delicate gardens. Art from the most renowned artists blend together with contemporary creations. The streets around Santa Croce (an art-filled church in the center of Florence) have a special appeal and come alive after dark. Most locals ate dinner around 8/9 pm on weekdays and around 9/10pm on weekends, which, for us, was unheard of and far beyond bizarre!
Aside from the night life, the actual food was great and the locals weren’t kidding when they said dining in Florence would be unforgettable. The tastes and flavors we experienced are locked in with some of the most vivid memories that bring us back to this city. We couldn’t resist taking a cooking class at the Food and Wine Academy (also in the heart of the city) to learn their secrets and take them home with us. So here, I bring you homemade tagliatelle from Florence.
If you are looking how to make another pasta from scratch recipe, here is a step-by-step tutorial on how to make fresh homemade ravioli: Homemade Ravioli – Fresh Pasta From Scratch
I love seeing this homemade pasta come together. If you make it in your home, take a picture and tag me on Instagram @fettysfoodblog! I’d love to see!
Homemade Tagliatelle – Fresh Pasta From Scratch
Ingredients
- 2 1/2 cups all-purpose flour
- 3 large eggs
- 1 tsp salt
- 1 tbsp olive oil
Instructions
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Place the flour in a pile on a sturdy surface. Using your hands, make a well in the middle of the flour, then crack the eggs into the well and add the olive oil and salt.
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With a fork, lightly whisk the eggs while gradually adding flour from the wall of the well into the center. When the mixture has a sticky consistency, begin to knead with your hands. Knead the dough for 15 minutes, adding a sprinkle of flour to the work surface as needed, to ensure the dough doesn't stick. Do not add a lot of flour at a time or your dough will be too tough.
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Once the dough is smooth, tightly wrap it in plastic wrap and leave it to rest for 15 minutes.
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Cut the dough into three even pieces. Then, take one piece and form it into a ball. Sprinkle some flour on your work surface and using a rolling pin, roll the dough as thin as possible in an oval shape and dust with a pinch of flour. Aim for 3mm in thickness.
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Roll up the dough into a log. Cut down into 1.5 cm or 1 finger length.
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Repeat the process for the other two balls of dough.
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In a medium/large stockpot, bring salted water to a boil. Add in pasta and cook for 3 minutes, until cooked al dente. Serve with your preferred pasta sauce, or olive oil, parmesan, and basil.
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Thank you. I’m glad it turned out well for you!