Indulge in the luxurious Tagliatelle, the perfect canvas for a variety of mouthwatering sauces like rich tomato, decadent vodka, creamy alfredo, Marinara, or zesty lemon butter.
My Nonna and I have often enjoyed making tagliatelle for various pasta dishes, including marinara, Bolognese, vodka, or Alfredo sauces. We would sometimes transform it into an egg noodle. We did this by using only the yolks when making the dough or adding more eggs to the pasta. The resulting egg pasta adds a delightful richness, particularly when used in soups like our favorite Italian wedding soup. We also relished using tagliatelle for Cacio e Pepe, a classic Roman dish.
Ingredients
- 2 Eggs
- 2 Cups Sifted All Purpose Flour
- 1 tbsp Olive Oil
Directions:
First, combine one egg per 1 cup of flour in a mixer with a dough attachment, or in a mixing bowl and mix by hand. My Nonna used to use the old-school Italian method of making a crater of flour on the counter and mixing the egg in the crater until a dough is formed. Whichever method you choose, the outcome is the same.
Use a pasta machine to roll it out to about a 2mm thickness, or roll by hand and keep the mixture dry by dusting with flour between rolls. Cut it into a square and fold per the illustration below, then cut into about 6mm segments.
Bring a pot of salted water to a rolling boil before introducing the tagliatelle into the water. Stir frequently for about a minute. The glory of homemade pasta is it cooks very quickly. Be careful not to overcook the tagliatelle; it will fall apart.
Add the tagliatelle to your favorite sauce and garnish with fresh basil or parsley. Voilà! You have an awesome dish!”
Substitutions for Tagliatelle:
In addition to meat-based dishes, tagliatelle is versatile for vegetarian options. Examples are: briciole e noci (breadcrumbs and nuts), ouvo e formaggio (eggs and cheese), and even a basic pomodoro e basilico (tomato and basil) preparation.
If you want a shortcut, pre-made lasagna pasta you can purchase it at almost every grocery store. You can roll it and cut it into 8mm widths and use in your sauce instead of fresh dough. The result is not as delicious as when using homemade tagliatelle.
I hope you thoroughly enjoy crafting this classic Italian pasta as much as I delight in sharing these details with you.
History of Tagliatelle
Tagliatelle, is derived from the Italian verb “tagliare” meaning “to cut”. This involves rolling out pasta dough and cutting it into wide portions. Perfect for pairing with rich, thick sauces such as Bolognese. The broad ribbons of pasta are similar to fettucini but wider. this allows the meat in the sauce to cling to the pasta, ensuring a perfect balance of flavors. Using semolina flour for dusting creates a rough, porous texture, enhancing the dish’s overall appeal.
Legend has it that tagliatelle was discovered in Bologna during the Renaissance era. In the 1500s by Lucrezia Borges, the illegitimate daughter of Pope Alexander. A gold replica of this pasta displayed in the Bologna Chamber of Commerce in Bologna demonstrates the correct width of 8mm.
Equipment
Ingredients
- 2 Eggs
- 2 Cups Sifted All Purpose Flour
- 1 tbsp Olive Oil
Instructions
- First, combine one egg per 1 cup of flour in a mixer with a dough attachment, or in a mixing bowl and mix by hand. My Nonna used to use the old-school Italian method of making a crater of flour on the counter and mixing the egg in the crater until a dough is formed. Whichever method you choose, the outcome is the same.
- Use a pasta machine to roll it out to about a 2mm thickness, or roll by hand and keep the mixture dry by dusting with flour between rolls. Cut it into a square and fold per the illustration below, then cut into about 6mm segments.
- Bring a pot of salted water to a rolling boil before introducing the tagliatelle into the water. Stir frequently for about a minute. The glory of homemade pasta is it cooks very quickly. Be careful not to overcook the tagliatelle; it will fall apart.
- Add the tagliatelle to your favorite sauce and garnish with fresh basil or parsley. Voilà! You have an awesome dish!"
