How to Make Homemade Tagliatelle from Scratch
# How to Make Homemade Tagliatelle from Scratch
Tagliatelle is a classic Italian pasta known for its long, ribbon-like shape and rich texture, making it perfect for pairing with hearty sauces like Bolognese or creamy Alfredo. While store-bought pasta is convenient, nothing compares to the taste and texture of fresh, homemade tagliatelle. In this guide, we’ll walk you through the step-by-step process of making tagliatelle from scratch using simple ingredients.
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## **Ingredients**
To make fresh tagliatelle, you only need a few basic ingredients:
– **2 cups (250g) all-purpose flour** (or 00 flour for a silkier texture)
– **2 large eggs**
– **1/2 teaspoon salt**
– **1/2 tablespoon olive oil (optional, for elasticity)**
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## **Step-by-Step Instructions**
### **1. Prepare the Dough**
1. **Make a Flour Well:** On a clean surface or in a large mixing bowl, pile the flour into a mound and create a well in the center.
2. **Add Eggs and Salt:** Crack the eggs into the well and add the salt. If using olive oil, add it now.
3. **Mix Gradually:** Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a shaggy dough forms.
4. **Knead the Dough:** Once the mixture starts coming together, use your hands to knead the dough for about **8-10 minutes** until it becomes smooth and elastic. If the dough is too dry, add a teaspoon of water; if too sticky, sprinkle a little flour.
5. **Rest the Dough:** Wrap the dough in plastic wrap and let it rest at room temperature for **30 minutes**. This allows the gluten to relax, making it easier to roll out.
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### **2. Roll Out the Dough**
1. **Divide the Dough:** Cut the dough into two or three smaller portions to make rolling easier.
2. **Flatten the Dough:** Lightly flour your work surface and rolling pin (or pasta machine). Roll out one portion of dough into a thin sheet, about **1-2mm thick**. If using a pasta machine, start at the widest setting and gradually reduce the thickness.
3. **Ensure Even Thickness:** The dough should be thin enough that you can slightly see your hand through it but not so thin that it tears.
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### **3. Cut the Tagliatelle**
1. **Fold the Dough:** Lightly flour the rolled-out dough to prevent sticking, then loosely fold it into thirds (like a letter).
2. **Slice into Strips:** Using a sharp knife or pasta cutter, slice the dough into **1/4-inch (6-7mm) wide strips** for classic tagliatelle.
3. **Unfold and Dust:** Gently shake out the strips and dust them with a little flour to prevent sticking.
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### **4. Cook or Store the Pasta**
– **Cooking Fresh Tagliatelle:** Bring a large pot of salted water to a boil. Cook the pasta for **2-3 minutes** until al dente. Drain and toss with your favorite sauce.
– **Storing Fresh Pasta:** If not cooking immediately, spread the tagliatelle on a floured tray and let it dry for about **30 minutes** before storing in an airtight container in the refrigerator for up to **2 days**. You can also freeze it for up to **2 months**.
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## **Serving Suggestions**
Fresh tagliatelle pairs beautifully with a variety of sauces. Here are some classic options:
– **Tagliatelle al Ragù (Bolognese):** A rich, slow-cooked meat sauce.
– **Tagliatelle al Pesto:** A fresh basil pesto with Parmesan and pine nuts.
– **Tagliatelle Alfredo:** A creamy sauce made with butter, cream, and Parmesan.
– **Tagliatelle with Mushrooms and Garlic:** A simple yet flavorful dish with sautéed mushrooms and garlic.
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## **Final Tips for Perfect Tagliatelle**
✔ **Use 00 flour for a silkier texture.**
✔ **Let the dough rest before rolling to make it easier to handle.**
✔ **Flour the pasta lightly to prevent sticking.**
✔ **Cook fresh pasta quickly—2-3 minutes is enough.**
Making homemade tagliatelle from scratch is a rewarding experience that brings authentic Italian flavors to your kitchen. With just a few ingredients and a little patience, you can enjoy fresh, delicious pasta that elevates any meal. Buon appetito! 🍝