Homemade Tagliatelle

posted: 06/30/10
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Homemade Tagliatelle


  • 2 cups/275 g OO flour or all purpose flour, plus more for dusting
  • 3 large egg yolks
  • 2 large whole eggs
  • 1 tablespoon/15 ml extra virgin olive oil


To make the pasta dough:

  1. Place the flour in a large mixing bowl and form a well in the center of the flour. Place the egg yolks, eggs and olive oil in the center of the well. Using a fork, whisk the eggs and oil to blend. Gradually whisk the flour into the egg mixture until a thick batter forms.
  2. Using your hands, gradually mix in enough of the remaining flour to form a shaggy dough. Do not incorporate any hardened bits of flour into the dough. Transfer the dough to a floured work surface and knead until the dough is smooth and semi-soft. Wrap the dough in plastic and rest in the refrigerator for 1 hour.

To cut the pasta dough:

  1. Cut the dough into 2 pieces. Work with one piece at a time. Dust each piece with the flour and flatten with your hand into a rectangle. Run the dough through the widest setting of the pasta maker. Fold into thirds and repeat the rolling and folding about 3 times, dusting the folded dough piece with flour as needed before running it through the machine each time. This helps knead the dough and make it more elastic.
  2. Reduce the space between the rollers one setting at a time until reaching the last setting on the pasta maker. The dough will be about 1 to 2 mm thick. Dust the sheet of dough generously with flour. Cut the sheet of dough crosswise in half to make it easier to handle.
  3. Place the tagliatelle or fettuccini attachment on the pasta machine. Lightly dust the rollers of the attachment with flour to prevent the dough from sticking. Roll the sheets of dough through the attachment to cut 1/4-inch-/.5-cm-wide strips. Dust 2 clothes hangers with flour and hang the pasta on the hangers to dry.
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