How to make tagliatelle

How to make tagliatelle

How to make tagliatelle

5 February 2016

How to make tagliatelle

Tagliatelle is the wider, flatter relative of spaghetti and fettuccine, traditionally made to be approximately 6mm thick. Traditionally served with bolognese sauce, tagliatelle makes a great evening meal and is even better when the pasta is homemade. If you are short on time in the week, make the pasta in advance and roll it out when you need it. Alternatively, cut the tagliatelle and dry it out rolled up in nests. It can then be stored in an airtight container until you are ready to use it.




  • 250g of pasta flour
  • 1 pinch of salt
  • 3 egg yolks
  • 2 eggs
  • 1 dash of olive oil
Place the flour and salt onto the worksurface in a mound with a well in the centre
Mix together the egg yolk and whole eggs and pour into the flour
Work together with your hands to create a dough and knead for 5-10 minutes until the dough is elastic, then wrap tightly in cling film and leave to rest in the fridge for at least an hour
Remove the dough from the fridge and leave to come to room temperature before cutting into two pieces. Take one piece and cover the other one with a tea towel to stop it from drying out
Flatten the first piece of dough between your hands until it is 1-2cm thick
Pass the flattened dough through a pasta machine, then fold it in half and pass through again. Repeat this process until the dough is smooth then gradually decrease the setting until you achieve a thickness of 1mm
Place the tagliatelle attachment onto the pasta machine to cut the pasta into strips. If you do not have this attachment, lay the pasta on the work surface and cut into 6mm strips
Repeat with the second piece of dough
To cook the tagliatelle, bring a large pan of salted water to the boil and cook for 3 minutes

Serving suggestions

Rosanna Marziale flavours her tagliatelle with squid ink and serves it with mussels, while Josh Eggleton keeps things a little more basic with a simple tomato sauce. As a rule, tagliatelle is particularly good with shellfish; try Grazia Soncini’s dish of clams and wild asparagus or for something a little more luxurious try Franceso Mazzei’s Lobster tagliatelle.

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