Hand-rolled Tagliatelle
This is a rhythmic process. Once the flour and eggs come together, the labor is in the knead; the reward is a bite with a resistance you simply cannot get from dried pasta.
Patience is your best ingredient.
If you try to roll the dough before it has rested, it will fight you. Give it at least thirty minutes at room temperature under a bowl to keep it supple.
- Large wooden cutting board
- Bench scraper
- Rolling pin
- Sharp chef's knife
What goes in.
- 400gTipo 00 flour
- 4large eggs
- 1/2 tspfine sea salt
Mastering the Knead
After ten minutes of kneading, the dough should feel like a soft earlobe. When you poke it with a finger, the indentation should spring back slowly.
The method.
Form the well
Mound the flour on your board and create a deep, wide crater in the center. Crack the eggs into the middle and add the salt.
Incorporate
Use a fork to beat the eggs, gradually pulling in the inner walls of the flour. Once it forms a shaggy mass, set the fork aside.
Knead
Use the heel of your hand to push the dough away from you, then fold it back over itself. Do this for 10 minutes until the surface is smooth and uniform.
Rest
Wrap the dough tightly in plastic or cover it with an inverted bowl. Let it sit at room temperature for 30 minutes.
Roll
Cut the dough into four pieces. Keep three covered. Roll one piece out, turning it frequently, until it is thin enough to see the shadow of your hand through it.
Cut
Dust the surface of the sheet lightly with flour. Roll it up loosely into a cylinder and use your knife to slice 1/4-inch ribbons. Unravel them immediately so they don't stick.
Other turns to take.
Spinach Tagliatelle
Blanch 100g of fresh spinach, squeeze out every drop of moisture, and blend it into the eggs before mixing with flour.
Semolina Edge
Replace 50g of the Tipo 00 flour with fine semolina for a firmer, nuttier bite.
When it doesn't go to plan.
Always dust your board with flour as you roll, but brush off the excess before cutting to keep the noodles clean.
If the dough feels dry, wet your hands with water rather than adding more liquid to the mix.
Cook the fresh pasta immediately in rapidly boiling, salted water for 2 to 3 minutes; it floats when finished.
The ones that keep coming up.
Can I use a different flour?
All-purpose flour works, but Tipo 00 is milled finer and results in a more delicate noodle.
Why is my dough tearing?
It likely didn't rest long enough. Let it sit for another fifteen minutes to allow the gluten to soften.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe