Discover the art of making handmade Tagliatelle, a classic Italian egg pasta known for its long, flat ribbons and delicate texture. 🇮🇹🍝
In this video, I turn fresh pasta dough into beautiful Tagliatelle using traditional pasta-making techniques.
👨🍳 The Process
1. Prepare the fresh pasta dough
Combine flour, eggs, a pinch of salt, and a little olive oil. Mix until a rough dough forms.
2. Knead the dough
Knead for about 8–10 minutes until smooth and elastic.
3. Rest the dough
Cover and rest for approximately 30 minutes to relax the gluten and make rolling easier.
4. Roll into thin pasta sheets
Flatten the dough and gradually roll it into an even sheet using a pasta machine or rolling pin. Dust lightly with flour to prevent sticking.
5. Cut the Tagliatelle
Lightly fold the pasta sheet and cut it into long, even ribbons. Gently unfold each strand and dust with flour.
6. Prepare for cooking
Separate the ribbons and cook in boiling salted water until tender. Fresh pasta cooks quickly, so check the texture as it cooks.
Tagliatelle pairs beautifully with creamy mushroom sauce, rich tomato sauce, traditional ragù, or a simple butter and herb sauce.
Handmade pasta is all about patience, technique, and consistency. Every ribbon is crafted by hand.
Follow Savora Food Studio for more fresh pasta, professional chef skills, and creative Italian cooking. 👨🍳
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