Tagliatelle Pasta: History, Recipes, Cooking Tips & Pairings

Tagliatelle pasta is one of Italy’s most cherished culinary creations, embodying the heart and soul of traditional Italian cuisine. With its long, ribbon-like shape and rich, egg-based dough, tagliatelle is a versatile pasta that pairs beautifully with a variety of sauces, from the classic ragù alla Bolognese to luxurious truffle-infused dishes. Whether enjoyed in a fine dining restaurant or homemade with love in an Italian kitchen, tagliatelle remains a favorite choice for pasta lovers worldwide.

This article will take you on a journey through the fascinating history of tagliatelle, the best ways to prepare and serve it, and how to make the most out of this delicious pasta. You’ll discover everything from traditional recipes and popular dishes to expert cooking tips and nutritional insights. If you’re a fan of Italian cuisine, you won’t want to miss this deep dive into the world of tagliatelle!

The Origins of Tagliatelle Pasta

Historical Background

Tagliatelle pasta has deep roots in Italy’s rich culinary history, particularly in the Emilia-Romagna and Marche regions. The first records of this pasta date back to the 15th century, where it was primarily enjoyed by noble families and aristocrats. Made from a combination of flour and eggs, tagliatelle was considered a luxurious dish due to the cost of its ingredients at the time.

During the Renaissance, Italian cuisine evolved significantly, and pasta-making became an essential part of household traditions. The technique of rolling and cutting fresh pasta dough into long, thin ribbons was refined over time, leading to the birth of tagliatelle as we know it today. This pasta became particularly associated with Bologna, the capital of Emilia-Romagna, where it remains a culinary staple.

The Legend of Its Creation

One of the most charming legends surrounding tagliatelle dates back to the 16th century. According to the story, an Italian chef named Zefirano was inspired by the golden locks of Lucrezia Borgia, the daughter of Pope Alexander VI, on the occasion of her wedding. To honor her beauty, he created a pasta that resembled her elegant, flowing hair—thus, tagliatelle was born.

While this tale is likely more myth than fact, it highlights the romantic and artistic nature of Italian cuisine. The idea of pasta being inspired by a woman’s hair showcases Italy’s passion for both food and beauty, which continue to be intertwined in its cultural identity.

How It Got Its Name

The name “tagliatelle” comes from the Italian verb “tagliare,” which means “to cut.” This name directly references the pasta-making process, where the dough is rolled out thinly and then sliced into long strips using a knife or pasta cutter. Unlike spaghetti, which is extruded through a machine, tagliatelle retains a handmade quality that gives it a rustic, homemade feel.

The Official Measurement of Tagliatelle

Interestingly, the precise width of authentic tagliatelle is officially documented! In 1972, the Italian Academy of Cuisine declared that true Bolognese tagliatelle should measure exactly 8 millimeters wide when cooked, which translates to 7 millimeters when raw. This measurement is carefully preserved in the Chamber of Commerce in Bologna, symbolizing the importance of culinary tradition in Italian culture.

Ingredients and Traditional Recipe

Essential Ingredients for Fresh Tagliatelle Noodles

Tagliatelle is made using a simple yet rich dough, consisting of just two primary ingredients:

• Flour: Traditional Italian recipes use Tipo 00 flour, a finely milled flour that creates a soft, smooth dough. Some variations incorporate semolina flour for a slightly firmer texture.
• Eggs: Fresh, high-quality eggs give tagliatelle its golden hue and rich flavor. The classic ratio is one egg per 100 grams of flour.

Optional Ingredients:

• A pinch of salt (for taste, though purists argue it’s unnecessary).
• A teaspoon of olive oil (helps with elasticity, but traditionalists often skip it).

Step-by-Step Guide to Making Homemade Tagliatelle Pasta

Making tagliatelle from scratch is an art passed down through generations. Follow these steps to create authentic homemade tagliatelle:

1. Preparing the Dough

1. On a clean surface or in a large mixing bowl, pile the flour into a mound and create a well in the center.
2. Crack the eggs into the well and gently whisk them with a fork, gradually incorporating the flour.
3. Once the mixture thickens, use your hands to knead the dough until it forms a smooth, elastic ball. This takes about 10 minutes.

2. Resting the Dough

4. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

3. Rolling Out the Dough

5. Lightly flour a surface and use a rolling pin or a pasta machine to roll the dough into a thin sheet (about 1–2mm thick).
6. Ensure the sheet is evenly rolled out to prevent uneven cooking.

4. Cutting the Tagliatelle

7. Fold the dough sheet loosely into layers, then use a sharp knife to cut strips approximately 7mm wide (to meet traditional Bolognese standards).
8. Gently unravel the strips and dust with flour to prevent sticking.

5. Drying and Storing

9. You can cook the tagliatelle immediately or let it dry on a floured surface or pasta hanger for 1-2 hours before storing.
10. Fresh tagliatelle can be refrigerated for up to 2 days or frozen for longer storage.

Common Variations of Traditional Italian Pasta Dough

While Emilia-Romagna is the birthplace of tagliatelle, other Italian regions have their own interpretations:

• Piedmont & Lombardy: Use more egg yolks for a richer, silkier pasta.
• Tuscany: Some recipes mix all-purpose flour and semolina for a firmer bite.
• Southern Italy: A flour-and-water-only version exists, though it’s more common with other pasta types.

Different Types of Tagliatelle Pasta and Their Uses

Tagliatelle pasta may seem simple at first glance, but it comes in several variations depending on the ingredients, preparation method, and regional influences. Let’s explore the different types of tagliatelle and how they compare to similar pasta varieties.

Fresh vs. Dried Tagliatelle – What’s the Difference?

One of the first distinctions in tagliatelle is whether it is fresh or dried:

• Fresh Tagliatelle:
  • Made with fresh eggs and flour, giving it a soft, delicate texture.
  • Must be refrigerated and has a shorter shelf life (1-2 days in the fridge or a few months if frozen).
  • Cooks quickly (2-3 minutes) and pairs well with light or creamy sauces.
• Dried Tagliatelle:
  • Typically made using a low-moisture dough, sometimes with semolina flour for extra durability.
  • Has a longer shelf life and is commonly sold in nests or coils.
  • Takes longer to cook (5-7 minutes) and works well with heavier sauces like ragù.

Egg-Based vs. Flour-Only Tagliatelle

While traditional Northern Italian tagliatelle is egg-based, some variations omit eggs:

• Egg-Based Tagliatelle:
  • Richer in flavor and has a slightly chewier texture.
  • Ideal for butter-based sauces, cream sauces, and ragù.
  • Common in Emilia-Romagna, Tuscany, and Lombardy.
• Flour-and-Water Tagliatelle:
  • Found in some Southern Italian regions where egg pasta is less common.
  • Lighter in taste, firmer in texture, and less rich.
  • Often used for simple tomato-based sauces or seafood dishes.

Tagliatelle Noodles vs. Fettuccine – Are They the Same?

Many people confuse tagliatelle with fettuccine, as both are long, flat ribbon-like pastas. However, there are subtle but important differences:

Key takeaway: While they may be used interchangeably in some recipes, tagliatelle is better suited for slow-cooked meat sauces, while fettuccine is often used for cream-based sauces like Fettuccine Alfredo.

Colored and Flavored Tagliatelle Variations

Tagliatelle can also be flavored and colored using natural ingredients to create vibrant dishes:

• Green Tagliatelle (Tagliatelle Verdi): Made by incorporating spinach or basil puree into the dough.
• Black Tagliatelle: Uses squid ink to create a deep black color, commonly paired with seafood sauces.
• Red Tagliatelle: Infused with tomato puree or red bell pepper for a mild sweetness.
• Yellow Tagliatelle: Uses saffron or turmeric for an aromatic, golden hue.

Each variation adds a unique flavor profile and visual appeal, making tagliatelle an incredibly versatile pasta choice.

Popular Tagliatelle Dishes

Tagliatelle is a versatile pasta that pairs beautifully with a variety of sauces and ingredients. From classic Italian recipes to modern adaptations, here are some of the most popular and delicious tagliatelle dishes enjoyed around the world.

1. Tagliatelle al Ragù (Tagliatelle Bolognese) – The Iconic Dish

Tagliatelle al ragù, commonly referred to as Tagliatelle Bolognese, is the most famous and traditional way to enjoy this pasta. Contrary to popular belief, Italians do not serve spaghetti with Bolognese sauce—instead, they use tagliatelle, which holds the rich, slow-cooked meat sauce much better.

Ingredients:

• Fresh tagliatelle pasta
• Ground beef and pork (or veal)
• Tomato paste and purée
• Carrots, celery, and onions (soffritto)
• Red wine
• Milk or cream (for richness)
• Salt, pepper, and bay leaves

Why It Works: The thick, meaty sauce clings perfectly to the wide ribbons of tagliatelle, ensuring every bite is packed with flavor. This dish is slow-cooked for hours, allowing the ingredients to blend beautifully.

2. Tagliatelle al Tartufo (Tagliatelle with Truffle Sauce) – A Luxurious Delight

Truffle-infused tagliatelle is an elegant dish commonly found in the regions of Umbria and Tuscany, where truffles are abundant. It is a simple yet sophisticated pasta dish, often served in fine dining restaurants.

Ingredients:

• Fresh black or white truffles
• Butter or olive oil
• Parmesan or Pecorino cheese
• Garlic (optional)

Why It Works: Truffles have a unique earthy, umami-rich aroma that transforms tagliatelle into a gourmet experience. The creamy butter and Parmesan enhance the flavor without overpowering the delicate truffles.

3. Tagliatelle ai Frutti di Mare (Tagliatelle with Seafood) – A Coastal Italian Favorite

For seafood lovers, tagliatelle ai frutti di mare is a fresh and flavorful choice, especially popular along Italy’s coastlines. This dish features a mix of shrimp, mussels, squid, and clams, lightly coated in a garlicky, tomato-based sauce.

Ingredients:

• Tagliatelle pasta
• Shrimp, mussels, calamari, and clams
• Cherry tomatoes or tomato sauce
• Garlic, parsley, and chili flakes
• White wine and olive oil

Why It Works: The wide strands of tagliatelle allow for the perfect balance of seafood and sauce in every bite. The white wine and garlic enhance the natural sweetness of the seafood.

4. Tagliatelle al Limone (Tagliatelle with Lemon Sauce) – A Light and Refreshing Choice

A simple yet vibrant dish, tagliatelle al limone is especially popular in Southern Italy, where citrus fruits thrive. The combination of fresh lemon zest, butter, and Parmesan creates a creamy, tangy, and slightly sweet pasta dish.

Ingredients:

• Tagliatelle pasta
• Lemon zest and juice
• Butter or olive oil
• Heavy cream (optional)
• Parmesan cheese
• Fresh basil or thyme

Why It Works: This dish is light, creamy, and aromatic, making it perfect for warm weather. The bright acidity of the lemon cuts through the richness of the butter and Parmesan, creating a well-balanced flavor.

5. Vegetarian & Vegan Tagliatelle Options

For those who prefer a plant-based diet, tagliatelle can be paired with a variety of vegetables, nuts, and dairy-free sauces. Here are a few delicious options:

• Tagliatelle with Mushroom Cream Sauce: A meaty, umami-rich dish made with cremini, porcini, or shiitake mushrooms.
• Tagliatelle Pesto Genovese: A fresh and vibrant dish with basil pesto, pine nuts, and extra virgin olive oil.
• Vegan Tagliatelle Alfredo: Made with cashew cream, garlic, and nutritional yeast for a dairy-free alternative.
• Tagliatelle Primavera: A colorful mix of zucchini, bell peppers, cherry tomatoes, and asparagus tossed in olive oil.

Why They Work: Tagliatelle’s wide ribbons absorb plant-based sauces beautifully, making these dishes just as flavorful and satisfying as traditional versions.

Which Tagliatelle Dish Should You Try?

• If you love rich, hearty meals → Tagliatelle al ragù (Bolognese)
• If you enjoy luxurious ingredients → Tagliatelle al tartufo (truffle)
• If you prefer fresh, light flavors → Tagliatelle al limone (lemon sauce)
• If you crave seafood dishes → Tagliatelle ai frutti di mare
• If you follow a vegetarian or vegan diet → Tagliatelle with mushrooms, pesto, or vegetables

Cooking and Pairing Tagliatelle Pasta

Tagliatelle is a versatile pasta that can be prepared in multiple ways, depending on the sauce, cooking method, and even wine pairings. Here’s everything you need to know about cooking tagliatelle perfectly and matching it with the right ingredients.

How to Cook Tagliatelle Pasta

To get the perfect texture, follow these step-by-step instructions when cooking tagliatelle.

1. Choose the Right Pot: Use a large pot to give the pasta enough room to cook evenly. A minimum of 4 liters of water per 500g of pasta is recommended.

2. Add Salt to the Water: Bring the water to a boil and add 1-2 tablespoons of salt. This enhances the flavor of the pasta. Do not add oil, as it can prevent the sauce from sticking to the pasta.

3. Cooking Time:

• Fresh tagliatelle cooks quickly (2-3 minutes) and should be drained as soon as it turns soft but still firm (al dente).
• Dried tagliatelle takes 5-7 minutes to cook. Check the texture by tasting a strand before draining.

4. Reserve Pasta Water: Before draining, save ½ cup of pasta water. The starchy liquid helps blend the sauce and pasta together for a silky finish.

5. Toss with Sauce Immediately: Once drained, mix the tagliatelle with your sauce right away. Never rinse pasta, as it removes the starch that helps the sauce cling better.

Best Sauces for Tagliatelle

Tagliatelle is known for its ability to hold rich, creamy, and hearty sauces. Here are some of the best pairings:

• Thick Meat-Based Sauces → Tagliatelle al Ragù (Bolognese)
• Creamy Sauces → Tagliatelle Alfredo, Carbonara, or Mushroom Cream Sauce
• Light and Fresh Sauces → Tagliatelle al Limone (Lemon Sauce) or Pesto Genovese
• Truffle-Based Sauces → Tagliatelle al Tartufo
• Seafood Sauces → Tagliatelle ai Frutti di Mare

Alfredo Sauce – A creamy option that works beautifully, especially when combined with proteins like steak Alfredo or chicken and broccoli Alfredo.

Perfect Wine Pairings for Tagliatelle

Wine pairing can elevate a tagliatelle dish by complementing its flavors. Here’s a guide to the best wine pairings:

• Tagliatelle al Ragù (Bolognese): Chianti, Barolo, or Sangiovese (rich red wines that complement the meat sauce).
• Tagliatelle al Tartufo (Truffle Pasta): Chardonnay or Pinot Noir (white or light red wines that enhance the earthy truffle notes).
• Tagliatelle ai Frutti di Mare (Seafood Pasta): Sauvignon Blanc or Vermentino (light, crisp white wines that balance seafood flavors).
• Tagliatelle al Limone (Lemon Pasta): Pinot Grigio or Prosecco (refreshing white wines that enhance the citrusy zest).
• Tagliatelle Alfredo or Mushroom Sauce: Chardonnay or Viognier (buttery white wines that match creamy textures).

Expert Tips for Cooking and Pairing Tagliatelle

• Use Fresh Ingredients: The simpler the dish, the more important high-quality ingredients become.
• Don’t Overcook the Pasta: Tagliatelle should always be al dente to maintain its texture and absorb sauces better.
• Pair Sauce and Pasta Wisely: Light sauces need delicate wines, while rich sauces require full-bodied wines.

Nutritional Value of Tagliatelle Pasta

Tagliatelle is not only delicious but also provides essential nutrients, making it a great addition to a balanced diet. Whether you’re looking for energy, protein, or vitamins, this pasta can be a healthy choice when consumed in moderation.

Calories and Macronutrients

The nutritional content of tagliatelle varies depending on whether it is fresh, dried, or made with whole wheat flour. Below is an approximate breakdown per 100 grams of cooked tagliatelle:

Health Benefits of Tagliatelle

Despite its reputation as a carbohydrate-heavy food, tagliatelle can offer several health benefits when eaten as part of a balanced diet.

• Provides Sustained Energy – The carbohydrates in tagliatelle provide a steady source of energy, making it ideal for athletes or active individuals.
• Good Source of Protein – Egg-based tagliatelle contains more protein than many other pasta varieties, which helps with muscle maintenance and repair.
• Supports Digestive Health – Whole wheat tagliatelle contains more fiber, which can improve digestion and help regulate blood sugar levels.
• Low in Fat and Cholesterol – Traditional tagliatelle contains minimal fat and zero cholesterol, making it a heart-friendly option when paired with healthy ingredients.

How to Make Tagliatelle Healthier

While traditional tagliatelle is already nutritious, here are some ways to make it even healthier:

• Use Whole Wheat Flour → Boosts fiber content and improves digestion.
• Pair with Lean Proteins → Add grilled chicken, tofu, or seafood for a balanced meal.
• Choose Healthy Sauces → Opt for tomato-based or olive oil-based sauces instead of heavy cream.
• Add More Vegetables → Toss in spinach, bell peppers, or zucchini for extra vitamins and minerals.
• Control Portion Sizes → Stick to a serving size of 75-100g (dry weight) per meal to maintain a balanced diet.

Homemade vs. Store-Bought Tagliatelle

Choosing between homemade and store-bought tagliatelle depends on factors like taste, texture, convenience, and quality. While both options have their merits, there are key differences that affect the overall pasta experience.

Differences in Taste and Texture

• Homemade Tagliatelle → Freshly made with eggs and flour, resulting in a soft, delicate texture with a rich, authentic flavor. It absorbs sauces better and provides a chewier, silkier bite.
• Store-Bought Tagliatelle → Available in dried or fresh packaged versions, with a firmer texture. While still delicious, it lacks the depth of flavor and freshness of homemade pasta.

Pros and Cons of Homemade Tagliatelle

Pros and Cons of Store-Bought Tagliatelle

Tips for Choosing the Best Store-Bought Tagliatelle

If you opt for store-bought tagliatelle, follow these tips to ensure the best quality:

• Check the Ingredients → Look for flour and eggs only, without artificial additives.
• Choose Italian Brands → Authentic Italian-made pasta follows traditional methods for better taste and texture.
• Look at the Texture → High-quality dried pasta should have a slightly rough surface, which helps the sauce cling better.
• Avoid Overly Processed Varieties → Stay away from heavily bleached flour or low-quality egg substitutes.

Making tagliatelle at home is easier than you think. If you enjoy homemade dough, you might also love experimenting with sourdough pizza crust for a completely authentic Italian cooking experience.

How to Store and Preserve Tagliatelle

Proper storage of tagliatelle ensures that it maintains its texture, flavor, and freshness. Whether you have fresh or dried tagliatelle, following the right techniques will extend its shelf life while preserving quality.

Storing Fresh Tagliatelle

Fresh tagliatelle has a short shelf life due to its egg content and higher moisture level. Here’s how to keep it fresh:

• Refrigeration: Store fresh tagliatelle in an airtight container or wrap it in plastic wrap. It lasts 1-2 days in the fridge before drying out.
• Freezing: For longer storage, freeze the tagliatelle by spreading it on a floured baking sheet for 1 hour, then transfer to a sealed container or freezer bag. It can last up to 2-3 months.
• Best Way to Thaw: Cook directly from frozen—no need to defrost, just increase boiling time by 1-2 minutes.

Storing Dried Tagliatelle

Dried tagliatelle is more shelf-stable and easier to store. Follow these guidelines:

• Cool, Dry Place: Keep it in its original packaging or transfer to an airtight jar in a pantry.
• Avoid Moisture and Heat: Store in a dark cupboard away from humidity and direct sunlight.
• Shelf Life: Properly stored, dried tagliatelle lasts up to 2 years, but for best flavor, use within 12 months.

Best Practices for Freezing Tagliatelle

If you make homemade tagliatelle in bulk, freezing is a great option. Follow these steps:

1. Lightly flour the pasta strands to prevent sticking.
2. Form into small nests and place them on a tray lined with parchment paper.
3. Freeze for 1 hour, then transfer to an airtight freezer bag.

How to Reheat Tagliatelle While Keeping It Fresh

• For Fresh or Frozen Pasta: Drop directly into boiling water and cook for an additional 1-2 minutes.
• For Leftover Cooked Pasta: Reheat in a pan with sauce or briefly microwave with a splash of water to prevent drying out.
• Avoid Overcooking: Always taste-test while reheating to keep the texture firm (al dente).

Fun Facts and Lesser-Known Secrets About Tagliatelle

Tagliatelle is more than just pasta—it carries a rich history, cultural significance, and unique characteristics that make it stand out. Here are some fascinating facts and secrets about this beloved Italian dish.

1. Tagliatelle Has an Official Measurement

Did you know that Bolognese tagliatelle has an official width? In 1972, the Italian Academy of Cuisine declared that true tagliatelle alla Bolognese should be exactly 8 millimeters wide when cooked (7mm when raw). This precise measurement is preserved in a golden pasta sample at the Chamber of Commerce in Bologna!

2. It’s Often Mistaken for Fettuccine

Although tagliatelle and fettuccine look similar, they are not the same.

• Tagliatelle is slightly wider and more delicate, traditionally paired with meat sauces.
• Fettuccine is a bit thicker and firmer, best suited for cream-based sauces like Alfredo.

3. It Was Inspired by a Woman’s Hair

According to legend, tagliatelle was created in the 16th century by a chef named Zefirano. He was inspired by the golden blonde hair of Lucrezia Borgia, a noblewoman famous for her beauty. The chef cut pasta dough into long ribbons to mimic her flowing locks, and thus, tagliatelle was born!

4. Italians Don’t Eat Tagliatelle with Spaghetti Bolognese Sauce

In Italy, Spaghetti Bolognese doesn’t exist. Instead, Italians serve their famous ragù alla Bolognese with tagliatelle, as the wide ribbons hold the sauce better. The idea of spaghetti with meat sauce is actually an international invention.

5. There’s a Green Version of Tagliatelle

Traditional tagliatelle verdi (green tagliatelle) is made by mixing pureed spinach or basil into the dough. This colorful variation is popular in Bologna and Emilia-Romagna, often paired with a butter and Parmesan sauce.

6. It’s a Symbol of Bologna’s Culinary Excellence

Bologna is considered the gastronomic capital of Italy, and tagliatelle is one of its most cherished specialties. Many authentic trattorias in Bologna serve handmade tagliatelle al ragù, made from generations-old recipes.

7. It’s One of the Oldest Forms of Pasta

Tagliatelle dates back over 500 years, making it one of the oldest pasta varieties still in use today. It originated in Emilia-Romagna, where local pasta makers perfected the rolling and cutting technique that gives it its signature shape.

Frequently Asked Questions (FAQs)

What is the difference between fettuccine and tagliatelle?

Fettuccine and tagliatelle are both long, ribbon-shaped pastas, but they have subtle differences:

• Origin: Tagliatelle comes from Emilia-Romagna, while fettuccine is popular in Rome and Lazio.
• Width: Tagliatelle is slightly wider (6-8mm), while fettuccine is narrower (5-7mm).
• Texture: Tagliatelle is softer and silkier, while fettuccine is a bit firmer due to its slightly thicker cut.
• Sauce Pairing: Tagliatelle is traditionally paired with ragù alla Bolognese, while fettuccine is often served with Alfredo sauce or creamy dishes.

What kind of pasta is tagliatelle?

Tagliatelle is a ribbon-shaped, flat pasta made from flour and eggs. It belongs to the long pasta category, similar to pappardelle and fettuccine, and is known for its ability to hold thick and creamy sauces.

What pasta is similar to tagliatelle?

Several types of pasta share similarities with tagliatelle:

• Fettuccine: Slightly thinner but very close in texture.
• Pappardelle: Wider than tagliatelle, used for rich meat sauces.
• Linguine: Much thinner and oval-shaped, best for seafood sauces.
• Tajarin: A Piedmontese variation that is much thinner and richer in egg yolks.

Is tagliatelle the same as egg noodles?

Not exactly. While tagliatelle is made with flour and eggs, traditional egg noodles (such as those used in Asian cuisine or Central European dishes) have different flour types and preparation methods.

• Italian tagliatelle is typically made with Tipo 00 flour and cut into long ribbons.
• Asian egg noodles often use wheat flour with alkaline water, giving them a chewier texture.
• German egg noodles (Spaetzle) are shorter, softer, and irregularly shaped, unlike the long ribbons of tagliatelle.

Conclusion

Tagliatelle pasta is a true symbol of Italian culinary tradition, beloved for its delicate texture, rich flavor, and versatility. Originating from the Emilia-Romagna region, it has stood the test of time, remaining a staple in authentic Italian cuisine. Whether paired with the legendary ragù alla Bolognese, infused with truffle, or served with seafood, tagliatelle offers a luxurious dining experience in every bite.

Homemade tagliatelle brings a fresh, silky texture that surpasses store-bought options, while dried varieties offer convenience and long shelf life. Regardless of your choice, proper cooking, pairing with the right sauces, and careful storage enhance its flavor and texture.

From its historical roots and fun legends to expert cooking tips and nutritional benefits, tagliatelle remains a pasta that embodies passion, craftsmanship, and tradition. Whether you’re a home cook or a food lover, mastering tagliatelle will allow you to enjoy Italian cuisine at its finest.

Buon Appetito!

Homemade Tagliatelle Pasta – A Classic Italian Recipe

Tagliatelle is a traditional Italian pasta with a rich, silky texture, perfect for pairing with a variety of sauces, from creamy Alfredo to hearty Bolognese. Made with simple ingredients, this homemade version ensures freshness and authenticity in every bite.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 3 minutes mins

Total Time 43 minutes mins

Course Main Dish

Cuisine Italian

Servings 3

Equipment

• Large mixing bowl
• Fork or whisk
• Pasta roller (or rolling pin)
• Sharp knife or pasta cutter
• Measuring cups and spoons
• Clean countertop or large cutting board
• Damp kitchen towel

Ingredients

  

• 2 cups 250g all-purpose flour (or 00 flour for a smoother texture)
• 2 large eggs
• ½ teaspoon salt
• 1 teaspoon olive oil optional
• Semolina flour for dusting

Instructions

 

• Step 1: Prepare the Dough
• On a clean surface, make a mound with the flour and create a well in the center.
• Crack the eggs into the well, add salt, and whisk gently with a fork.
• Gradually incorporate the flour from the edges until the dough comes together.
• Knead for about 10 minutes until smooth and elastic.
• Wrap in plastic wrap and let rest for 30 minutes.
• Step 2: Roll Out the Dough
• Divide the dough into two pieces. Flatten one slightly with your hands.
• Using a pasta roller (or rolling pin), roll out the dough into a thin sheet (about 1-2mm thick).
• Step 3: Cut the Tagliatelle
• Lightly flour the dough and fold it loosely like an accordion.
• Use a sharp knife to cut ¼-inch wide strips. Unfold and separate them.
• Dust with semolina flour to prevent sticking.
• Step 4: Cook the Pasta
• Bring a large pot of salted water to a boil.
• Add the tagliatelle and cook for 2-3 minutes or until al dente.
• Drain and toss with your favorite sauce.

Notes

Use 00 flour for a more delicate texture.
The dough should be firm but not sticky. Adjust with small amounts of water or flour if necessary.
Tagliatelle pairs well with creamy, tomato-based, or meat sauces.
Fresh pasta can be stored in the fridge for up to 2 days or frozen for later use.

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