Homemade fresh pasta has been having a bit of a moment recently, so we wanted to share our classic Italian pasta recipe for you to make from home in your kitchen.
Try out our easy, delicious and fun recipe below!
Serves: 3 - 4
Prep time: 1 hour
As a general rule for tagliatelle, these are the quantities you’ll need to make the dough. You only need a few ingredients:
- x3 eggs
- 250g of strong flour
- 50g of fine semolina flour (if this combination of flour is not available, ‘00’ flour is great if you can get your hands on it or plain flour is fine too)
1. MAKING THE DOUGH:
Start by washing and drying your hands before getting stuck in.
Mix the flours on a flat surface. Make a well in the middle of the flour and crack in the eggs.
Whisk the eggs together with a fork until smooth, then gradually start to add the flour into the centre until everything is combined.
Knead the dough with your palms until your pasta dough is smooth and silky, then wrap it in cling film and refrigerate for 30 mins. Wash and dry your hands.
2. ROLL OUT THE DOUGH:
Cut the dough ball into several smaller dough balls, then dust your surface with a little flour to stop the dough from sticking. Then roll each section of dough with a trusty rolling pin. You’re looking to get a nice long oval shape here, making the pasta as thin as possible.
3. CUTTING THE DOUGH:
As soon as the dough has been rolled out, you will need to cut the pasta straight away as it dries out quickly. For tagliatelle, carefully cut thin strips and then leave to dry for 2 hours before cooking in salted boiling water until al dente - about 3-5 minutes.
Here are the recipes for a couple of our favourite pasta sauces to complete your dish: