Traditional Tagliatelle Pasta
Traditional Tagliatelle Pasta
This traditional Italian recipe creates silky, tender noodles perfect for rich sauces like Ragu or simple butter and sage.
Ingredients
- 1 Egg
- 100 g 00 Flour
Instructions
Make the Dough
- On a clean surface, mound the flour and create a well in the center
- Crack the egg into the well.
- Using a fork, gently beat the egg, gradually incorporating the flour from the edges.
- Once the mixture thickens, start kneading with your hands.
Knead the Dough
- Knead the dough for about 8–10 minutes, until it becomes smooth, firm, and elastic.
- If the dough feels dry, add a few drops of water. If sticky, dust with a little more flour.
- Shape into a ball, wrap in cling film (plastic wrap), and let it rest for 30 minutes at room temperature.
Roll Out the Dough
- After resting, cut the dough ball in half to make it easier to handle.
- Roll out with a pasta machine or rolling pin, starting on the widest setting (or thickest roll) and gradually working down to about 1–2mm thickness.
- Lightly dust with flour as needed to prevent sticking.
Cook the Tagliatelle
- Bring a large pot of salted water to a boil.
- Drop in the tagliatelle and cook for 2–3 minutes or until al dente
- Drain and toss immediately with your preferred sauce.