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Homebody Eats » Recipes » Italian Inspired

Italian Tagliatelle Pasta

Published: Feb 20, 2025 by Jessica Mode · This content may include affiliate links.

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Let me teach you how to make tagliatelle pasta from scratch with helpful tips and tricks I learned while studying in Italy. This egg-based pasta requires only four main ingredients.

tagliatelle pasta.

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Taking the time to make pasta from scratch can be a really fun and relaxing activity.

During my days of going to culinary school in Italy, I spent hours in the pastry lab making many different types of handmade pasta. From angel hair to stuffed ravioli and even chocolate dessert pasta, it was a magical time of shaping pasta with a view of the beautiful Ionian Sea.

This from-scratch pasta recipe will show you how to make Northern Italian dough, which is made with eggs and 00 flour. Plus, I'll teach you how to cut tagliatelle shaped pasta with and without a pasta machine.

Jump to:
  • What You'll Learn In This Recipe
  • How To Make Pasta Like An Italian
  • Ingredients You Need
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Italian Pasta Recipes
  • Italian Tagliatelle Pasta (4 Ingredients)

What You'll Learn In This Recipe

  • How to make classic Northern Italian pasta dough with eggs.
  • Helpful tips and tricks for ensuring your pasta turns out perfectly every single time.
  • The importance of using certain types of flour.

How To Make Pasta Like An Italian

9 easy-to-understand tips to instantly level up your pasta! These secrets are straight from my time attending culinary school in Italy.

    ​

    Ingredients You Need

    There are only a few ingredients that you'll need to make tagliatelle pasta from scratch.

    ingredients for Northern Italian egg pasta dough with labels.
    • 00 soft wheat flour: 00 flour has a smaller grain size compared to other types of flour. This will result in a light and tender pasta. Don't use all-purpose flour.
    • Eggs: I highly suggest using a digital food scale to weigh out the eggs. When measuring the whole eggs, whisk the whites and the yolks together then measure on a digital scale.
    • Salt: Give your pasta some flavor with a small amount of fine sea salt. Do not use large granules, otherwise, it will not distribute evenly throughout the pasta. 
    • Semolina flour: Semolina flour is used to keep the pasta from sticking to one another.

    How To Make This Recipe

    Making tagliatelle pasta from scratch is easier than you may think! Be sure to pay close attention to the look and feel of the dough during the kneading and shaping process.

    four numbered photos showing how to make homemade pasta dough.

    1. Add 00' flour, whole eggs, egg yolks, and fine sea salt to a mixing bowl.

    2. Using clean hands, mix the ingredients together just until a shaggy dough forms.

    3. Pour the shaggy dough onto a clean work surface and gently knead/pat the excess flour together to form one solid dough.

    4. Shape the pasta dough into a square. Wrap the dough in plastic wrap and allow it to rest until you touch the dough and it has slightly softened.

    four numbered photos showing how to roll out homemade pasta dough.

    5. After about 30 - 35 minutes, you'll notice that the dough has softened and the flour has absorbed the liquid from the egg and egg yolks.

    6. Cut the dough into 3 equally sized pieces. I love using a bench scraper for this step.

    7. Use your hands or a rolling pin to slightly flatten the pasta dough so it can fit into the widest setting of the pasta machine. I also like to dust each side of the pasta with semolina to ensure it doesn’t stick.

    8. Pass the pasta dough through the widest setting on the pasta machine. 

    four numbered photos showing how to roll and cut out homemade pasta dough.

    9. Fold each side of the pasta to the middle.

    10. Then, pass the pasta dough through the widest setting again.

    11. Reduce the pasta machine width setting by one, then continue to pass the pasta through the machine. Continue flattening the pasta, reducing the setting by one, until it reaches a medium setting, about 1 mm thick (for me setting 7).

    12. Finally, use the pasta machine attachment to cut the pasta into thin, tagliatelle shapes (around a diameter of  6 millimeters wide).

    Dust the pasta with semolina flour to prevent sticking then shape the pasta into a nest before placing it on a sheet tray filled with semolina flour.

    Expert Tips

    • It's best to weigh out the ingredients using a digital kitchen scale. The pasta dough recipe will turn out better because the measurements will be more accurate.
    • It's really important to fully scrape out the containers (especially the container with the egg) so all of the ingredients are used when mixing the pasta dough. The eggs help to hydrate the dough, so pay attention when measuring and mixing the ingredients.
    • Don't roll the pasta until it's too thin or it will cook too quickly and become very mushy.

    Recipe FAQs

    I don't have a pasta machine. Can I still make tagliatelle?

    Yes, you can still make tagliatelle with a rolling pin and a sharp chef's knife. First, roll the dough really thin (1 mm thick). Next, fold the dough in half, then in half again. Cut the pasta dough into 6 mm wide pieces to make tagliatelle.

    My dough isn't coming together.

    It takes a while to fully knead the flour and eggs together - just have some patience. I like to use the heel of my hand to push the flour into the dough and knead it into one cohesive piece.

    My pasta dough is too sticky.

    If you find that the dough is very sticky and you're having a hard time rolling it out, use semolina flour to lightly dust the outside of the pasta. This will help with sticking.

    Can I make the pasta dough ahead of time?

    Yes, this pasta dough can be made 1 day in advance and kept in the refrigerator until you're ready to roll out the dough. Allow the dough to come to room temperature so it's easier to handle.

    Is it possible to dry out the pasta and store it at room temperature?

    Yes! You'll want to allow the tagliatelle to dry out at room temperature until they've fully hardened. Place fully dried pasta in an airtight storage container for up to 3 months.

    tagliatelle pasta.

    More Italian Pasta Recipes

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      Capelli d’Angelo (Italian Angel Hair Pasta)
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    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    pile of tagliatelle pasta.

    Italian Tagliatelle Pasta (4 Ingredients)

    Let me teach you how to make tagliatelle pasta from scratch with helpful tips and tricks I learned while studying in Italy. This egg-based pasta requires only four main ingredients.
    Author: Jessica Mode
    No ratings yet
    Print Recipe Pin Recipe
    Active Time 30 minutes mins
    Resting Time 35 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 1 serving (4.4 ounces or 125 grams)
    Calories 332 kcal

    Equipment

    • mixing bowl
    • pasta machine

    Ingredients
     
     

    • ½ cup plus 2 tablespoons 00' soft wheat flour
    • 1 ounce whole eggs (about ½ large egg)
    • 0.7 ounce egg yolks (about 1 - 2 egg yolks)
    • ¼ teaspoon fine sea salt
    • semolina flour for dusting
    • coarse sea salt for cooking

    Instructions
     

    • Add 00' flour, whole eggs, egg yolks, and fine sea salt to a mixing bowl. Using clean hands, mix the ingredients together just until a shaggy dough forms.
    • Pour the shaggy dough onto a clean work surface and gently knead/pat the excess flour together to form one solid dough.
    • Shape the pasta dough into a square. Wrap the dough in plastic wrap and allow to rest until you touch the dough and it has slightly softened, about 30 - 35 minutes.
    • Cut the dough into 3 equally sized pieces. Use your hands or a rolling pin to slightly flatten the pasta dough so it can fit into the widest setting of the pasta machine. Dust each side of the pasta with semolina to ensure it doesn’t stick.
    • Pass the pasta dough through the widest setting on the pasta machine. Fold each side of the pasta to the middle, then pass the pasta dough through the widest setting again.
    • Reduce the pasta machine width setting by one, then continue to pass the pasta through the machine. Continue flattening the pasta, reducing the setting by one, until it reaches a medium setting, about 1 mm thick (for me setting 7). You can add additional semolina flour throughout this process if the dough starts to get sticky.
    • Use the pasta machine attachment to cut the pasta into thin, tagliatelle shapes (about 7 mm wide).
    • Dust the pasta with semolina flour to prevent sticking then shape the pasta into a nest before placing it on a sheet tray filled with semolina flour.
    • Boil a pot of water and generously season with coarse sea salt. Cook pasta for 30 seconds - 2 minutes, until slightly softened. Finish cooking with sauce of choice.

    Notes

    How To Dry/Store Finished Pasta: Allow the pasta to dry out at room temperature until it's fully hardened. Place fully dried pasta in an airtight storage container for up to 3 months.
    Freeze Pasta Dough: Tightly wrap pasta dough then place in the freezer for up to 1 month. Allow the dough to thaw in the refrigerator before rolling out.
    Make Ahead Pasta Dough: This pasta dough can be made 1 day in advance and kept in the refrigerator until you're ready to roll out the dough. Allow the dough to come to room temperature so it's easier to handle.
    To Make Without A Pasta Machine: First, roll the dough really thin (1 mm thick). Next, fold the dough in half, then in half again. Cut the pasta dough into 6 mm wide pieces to make tagliatelle.

    Nutrition

    Serving: 1servingCalories: 332kcalCarbohydrates: 49gProtein: 13gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 320mgSodium: 632mgPotassium: 128mgFiber: 2gSugar: 0.4gVitamin A: 439IUCalcium: 51mgIron: 4mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

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    Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

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