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Domestic Tagliatelle

Updated: Mar 11

  • There is nothing more beautiful than fresh homemade pasta. Pour the sauce over it, wait 10 minutes for it to absorb all the flavors well. Then pour the whole pasta mound nicely into the most beautiful bowl, lie down in a pile of pillows and eat all your efforts with pleasure. Follow recipe.

Ingredients: simple, total time: 30 min.
  • 300 g flour

  • 3 eggs

  • teaspoon of salt

  1. Pour flour on the work surface. Then, use your fingers to form a recess in the middle. Pour salt into the cavity and break the eggs. Mix eggs and flour with your fingers. Combine the ingredients well by kneading the dough with your palms in a clockwise direction. Knead until the dough becomes completely smooth and elastic. Leave the dough to rest for ten minutes, then knead again with your palms. Divide the dough with a knife into pieces. Place the dough on a floured work surface. Using a rolling pin or a hand-held pasta machine, spread the strips one mm thick. If you make the tagliatelle completely by hand, then sprinkle the strips well with flour and roll them. Then cut the thickness you want with a knife. Unscrew the rolls and “throw” them on the floured cloth. If you are cutting tagliatelle with a pasta machine, then simply pass the melted strip through the tagliatelle knife.

  2. If you cook them the same day, then let them dry for at least half an hour before cooking. Or dry them for a few days, turning them with your fingers from time to time and separating them. When dry, leave them in a pasta jar and use them for the next few months. We know that they last for half a year and that they don't miss anything after cooking – neither in taste nor appearance. Cook them in plenty of salted boiling water for 10 to 13 minutes, depending on the freshness, dryness, and your own taste. Enjoy in pasta!

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