Homemade Tagliatelle Pasta

Instructions Link to heading

Knead and rest the dough Link to heading

1. On a clean work surface or in a wide bowl, combine the flour and semolina.
2. Create a well in the center and crack in the eggs.
3. Gradually incorporate the eggs into the flour until a shaggy dough forms.
4. Knead using a stretch-and-pull technique: hold the base of the dough with one hand and push it away from you with the heel of the other hand.
5. Gather the dough back together, rotate it, and repeat for 8–10 minutes, until smooth and elastic.
6. Divide the dough into 4 equal portions.
7. Wrap tightly in plastic wrap and let it rest in the fridge for at least 30 minutes.

Roll by hand Link to heading

1. Generously sprinkle a wooden board or work surface with semolina.
2. Take one portion of dough out of the wrap and press it flat with your hand.
3. Roll it out slowly from the center outward using a rolling pin.
4. To get the dough very thin, loosely wrap the edge of the dough sheet around the rolling pin, then roll and gently pull outward with your hands.
5. Repeat until the sheet is thin enough that you can almost see the surface beneath it.

Fold and cut Link to heading

1. Sprinkle the top of the thin dough sheet generously with semolina to prevent sticking.
2. Fold the sheet loosely into a flat log: fold, sprinkle with semolina, fold again, sprinkle again, and fold one last time.
3. Using a sharp knife or dough scraper, cut the log crosswise into strips about 8–10 mm wide.
4. Gently lift and unfurl the strips with your fingers to separate them into tagliatelle.
5. Repeat with the remaining dough portions.

Cook and serve Link to heading

1. Bring a large pot of heavily salted water to a rolling boil.
2. Add the fresh tagliatelle.
3. Cook for about 2 minutes, until the noodles float to the top.
4. Drain in a colander.
5. Toss immediately with your favorite sauce and serve.

Notes Link to heading

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This is a true kitchen ritual. Skip the pasta machine, rolling the dough by hand with a classic rolling pin gives the noodles a rustic, textured surface.

Freshly cut tagliatelle has an open structure that absorbs sauces beautifully. It works especially well with a rich, slow-cooked ragu, but also with fast, high-heat wok-style combinations.

Two nice serving ideas:

• Wok style: toss with flash-seared beef strips, sweet corn, onions, and peas.
• Traditional ragu: serve with a slow-simmered tomato sauce with tender ribs and savory sausages.

Vesela kuharija 😋👌