Homemade Tagliatelle


Nothing says “I love you” like homemade pasta. My 16 month old loves these! They are soft, tasty, and homemade. I had looked all over the internet for this recipe, but finally perfected it while spying on my mother in law in the kitchen!

sophiaShe is an amazing cook, but when she explains recipes to me, she simplifies everything. So I go home thinking that I can cook something, and then when I actually get to doing it I realize it’s a lot more complicated, or there are missing ingredients. Italians don’t write down recipes, but they are a wonderful topic of conversation.


1 egg per person

¾ cup of flour

About 2 tablespoons of Extra Virgin Olive Oil per 3 servings. (sorry this is a guess!)

The official way to do this is to make a mountain of flour, push down a hole in the middle, crack the eggs in the opening, whisk them around with a fork until you have incorporated all the flour, and then knead for at least ten minutes. Wooo! What a work-out! And who has that much time? I dump everything in the bread machine on the dough cycle and Voila!

The dough will need to rest for at least 20 minutes in the refrigerator. Wrap it up in plastic wrap. You can leave it for longer, but once I tried overnight and the dough was an ugly grey color the next day so I threw it out.

You can roll the dough out like the nice old lady in the video, but I would recommend a pasta machine! If you don’t have one, don’t worry, it’s not as hard as it looks! I’ve done it before, but they came out really thick. When you boil the tagliatelle they become a little thicker than before you put them in water. So keep this in mind when rolling them out! Add flour as needed, it won’t ruin the pasta.

I recommend cooking them right away, or freezing them for future use. Don’t try and leave them out on the countertop to let them dry. This has never worked for me. They get stuck to the counter no matter how much flour I use, or they will get sticky and become a big clump while you cook them.

To cook: Don’t forget to put a handful of sea salt in the pot! It makes all the difference! Boil the tagliatelle for a few minutes. So easy!!

To Freeze: I make a little nest of tagliatelle, and put them in a muffin tin,  I put them in the freezer for about a half an hour, and then take pop them out of the tin and put them in a plastic bag. The “Flash Freezing” keeps the tagliatelle in nice little nests, and they won’t get all stuck together. When cooking frozen tagliatelle, you might need another minute in boiling water, don’t try to thaw them out! Just dump them in boiling water frozen!

Contributed by: Elizabeth Talboy, Mama to Sophia, expat living, loving and cooking in Milan, Italy

1 Comment on Homemade Tagliatelle

  1. Susie
    June 29, 2013 at 4:23 pm (5 years ago)

    I wish I had that marvelous rolling pin shown in the video and the ease in which this wonderful lady rolls out the Tagliatelle pasta. Kudos to making this at home!


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