1️⃣ 400 g (about 3 ¼ cups) all-purpose flour “00”
2️⃣ 4 fresh eggs 🥚 (preferably free-range)
3️⃣ A pinch of salt 🧂
4️⃣ Semolina flour 🌾 (for dusting and preventing sticking)
Making fresh pasta at home is one of those timeless rituals that combine memory, tradition, and pure love for cooking. Among all shapes, egg tagliatelle is perhaps the most iconic: long golden ribbons that curl gracefully around the fork and hold sauces beautifully.
This recipe will guide you through every step of the process from preparing the dough, rolling it into a thin sheet, and finally cutting the tagliatelle — with all the traditional tools explained in detail, plus a few modern shortcuts if you prefer.
Homemade pasta is not just food; it’s a cultural inheritance. Imagine the soft mound of flour shaped into a fountain, the eggs cracked into the center, and the rhythmic sound of a rolling pin pressing against a wooden board. Preparing tagliatelle is about recreating a piece of authentic Italy — long Sunday lunches, family gatherings, and aromas that instantly feel like home.
Wooden pastry board (spianatoia) – The ideal surface for kneading and rolling; it grips the dough slightly so it won’t slide.
Long rolling pin (90 cm) – Traditional in Emilia, essential to roll the dough into a perfectly thin, even sheet.
Sharp knife or pasta wheel – For cutting precise tagliatelle ribbons.
Large mixing bowl – To combine eggs and flour at the start.
Sieve or sifter – To aerate flour and avoid lumps.
Kitchen scale – For accurate measurements.
Cotton kitchen towels – To cover the dough and prevent it from drying.
Pasta machine (optional) – A modern shortcut if rolling by hand feels daunting.
1️⃣ Prepare the Fountain
Sift the flour onto the wooden board and shape it into a volcano-like mound with a deep well in the center. Crack the eggs into the well, sprinkle in a pinch of salt, and begin whisking gently with a fork. Gradually draw flour in from the sides — this is how the eggs slowly capture the flour without escaping the crater.
2️⃣ Knead the Dough
When the mixture thickens, switch to your hands. Use the heel of your palm to push the dough away from you, then fold it back over itself and rotate 90°. Continue kneading energetically for about 10 minutes. The dough should become smooth, elastic, and slightly springy. Cover with a cotton towel and let it rest for at least 30 minutes to relax the gluten — essential for rolling thin later.
3️⃣ Roll Out the Dough
Place the rested dough on your board. With the rolling pin, start from the center and roll outward, pressing firmly but evenly. Lift and rotate the dough often to keep it round and prevent sticking. Traditional sfoglia (pasta sheet) should be so thin that you can almost read a newspaper through it. Take your time; rolling is both craft and patience.
4️⃣ Prepare for Cutting
Lightly dust the sheet with semolina flour. Fold it gently into three or four wide layers, like a loose accordion. Using a sharp knife or pasta wheel, cut ribbons about 8 mm wide. Precision matters — these strips are the very definition of tagliatelle.
5️⃣ Unroll and Dry
Unfold the ribbons carefully with your fingers, separating them so they don’t stick. Lay them on a tray dusted with semolina or over clean cotton towels. Allow them to rest and dry for 20–30 minutes before cooking, which helps them hold their shape in boiling water.
🍖 Pair tagliatelle with classic Bolognese ragù for authenticity.
🌱 For a lighter touch, try with butter and sage or sautéed mushrooms.
🍷 Wine pairing: choose Sangiovese di Romagna with ragù, or a sparkling Pignoletto with lighter sauces.
🥒 Serve alongside roasted zucchini or grilled eggplant for a full Emilia-style meal.
🍰 Finish with a traditional dessert like Tenerina cake or Zuppa Inglese.
Storage
Fresh: Store in the refrigerator, dusted with flour and covered, for up to 24 hours.
Frozen: Arrange on a floured tray, freeze until solid, then transfer to freezer bags. Keeps up to 2 months.
Dried: Leave to air-dry in a cool place for 1 week, then store in airtight containers.
Tagliatelle was born in Emilia-Romagna, the region most associated with fresh egg pasta. According to legend, the shape was created in 1487 by Maestro Zefirano, the court chef in Bologna, for the wedding banquet of Lucrezia Borgia. The long golden strands were said to have been inspired by her flowing blonde hair.
The name tagliatelle comes from the Italian verb tagliare “to cut” because the dough sheet is first rolled out, then cut into ribbons. Today, tagliatelle is so important in Emilia that the Italian Academy of Cuisine officially defined its width: 8 millimeters when cooked.
Tagliatelle Foto di Grooveland Designs su Unsplash
Comacchio Foto di Andreas Krumpholz su Unsplash
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