Pasta | Tagliatelle Home Made


Home made tagliatelle, a great dish to share with family and friends! Tagliatelle comes from the Emilia – Romagna region in Italy.

It is best served with a fresh homemade sugo. Tagliatelle is considered a common food. Try making it yourself instead of serving straight from a pack: it’s so easy and much more delicious! We eat the homemade pasta at least once a week.

Main course
Preparation time: 1 hour
Cooking time: 1 minute
Serves: per person
Difficulty: medium










Ingredients (per person)

  • 1 egg
  • 100 grams of plain flour
  • extra virgin olive oil
  • pinch of salt
  • semolina

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Clean a large surface in the kitchen for you to work on. Prepare your ingredients before you start. Your hands will get dirty so it is easier to grab your ingredients at sight.

Weigh 200 grams of flour and spread like a tulband cake shape on the surface. Crack two eggs inside the tulband. Gently start mixing the egg and flour with a fork. When all the egg has been absorbed, add some extra virgin olive oil and salt. Now it’s time to get the hands dirty! Start mixing with your hands until you have a nice soft ball. When you press the dough with you finger, it should lift up a little.

Cover the dough with a tea towel and let it rest for twenty minutes. Prepare your pasta machine. There are 7 different sizes on the machine. Push the dough through number 7 about four times. Then once in 6, once in 5 and so on until you reach 1.

Slize your big plaque of dough in half. Gently spread on some semolina to make sure the tagliatelle isn’t going to stick when you put it aside. Now you can use the pasta machine again but this time you enter the dough plaque in the tagliatelle slicer.

Once you have processed all the dough plaques, boil about 2 liters of water. Add some salt. Now gently drop all the pasta in one go into the pan. Boil for 1 minute. Get rid of the water and mix the sugo into the pasta. Buon appetito!Tagliatelle

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