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Traditional Tagliatelle Pasta

This traditional Italian recipe creates silky, tender noodles perfect for rich sauces like Ragu or simple butter and sage.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Resting Time 30 minutes
Total Time 48 minutes
Course Main Course
Cuisine Italian
Servings 1 Person

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.
Keyword Fresh Pasta, Homemade Pizza