Homemade tagliatelle recipe: easy and quick with flour and eggs. Learn how to make perfect fresh pasta step by step.
Have you ever wondered why homemade tagliatelle taste so much better than store-bought ones?
The first time I mixed flour and eggs on my kitchen table, I wasn’t chasing perfection. I was looking for that authentic feeling, that simple gesture rooted in tradition. Flour on my hands, the soft sound of the rolling pin… and then the magic: from just a few ingredients, something extraordinary is created.
It’s one of those recipes that instantly feels like home.
Let’s see how to make Homemade Tagliatelle.
Homemade Tagliatelle
Homemade tagliatelle is one of the most iconic Italian recipes. Made with just flour and eggs, this fresh pasta is perfect with any sauce.
Ingredients
- Flour 200 g
- Eggs 2
- Salt pinch
- Semolina as needed
Tools
- Rolling pin
- Board
- Knife
- Pot
Instructions
- Place the flour on a work surface and create a well. Add eggs in the center.
- Mix with a fork incorporating flour gradually.
- Knead until smooth and elastic.
- Wrap in plastic wrap and rest for 30 minutes.
- Roll out thin sheets using a rolling pin or pasta machine.
- Dust with semolina, roll and cut into tagliatelle.
- Cook in salted boiling water for 2 minutes.
- Drain and season as desired.
Nutritional values (per serving)
320 kcal
9 g
48 g
12 g
2 g
2 g
120 mg
Chef Tips
• Perfect dough
If the dough is too hard, add a few drops of water. If sticky, dust with a little flour.
• Resting is essential
Don’t skip the resting time: it relaxes the gluten and makes the dough easier to roll.
• Right thickness
The sheet should be thin but not transparent to get the perfect texture after cooking.
• Use semolina
Dust with semolina before cutting to prevent the tagliatelle from sticking together.
• Quick cooking time
Fresh pasta cooks in 1–2 minutes: drain as soon as it floats.
• Keep it simple
Homemade tagliatelle shine with simple sauces like butter and sage, ragù or tomato.
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