Homemade Tagliatelle is long, ribbon-like, tender, and chewy. You can make this beginner-friendly pasta with no pasta machine.

This handmade pasta recipe makes an authentic Italian Dinner, served with classic sauces like Bolognese, meat sauce, and Alfredo Sauce.

Mound of flour with egg mixture in center.

Sabrina’s Homemade Tagliatelle Recipe

Making homemade pasta may seem like quite a process if you’ve never done it before. However, it’s much simpler than you may think. This Homemade Tagliatelle has a delicious chewy texture that’s perfect to serve with your favorite sauce. Additionally, the delicious pasta can be used for Chicken or Shrimp Alfredo, making it great for main courses. Tips for achieving the perfect texture can be found below.

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Ingredients

▢ 2 cups flour , plus more for dusting
▢ 2 large eggs
▢ 6 large egg yolks

Instructions

Sift flour onto a large, clean, wooden surface.
Shape into a mound, then make a large well into the middle of the flour.
In a large measuring cup add the eggs and egg yolks.
Whisk well until well blended with a fork.
Pour into the middle of the flour well.
Using the fork whisk more and more of the flour into the center of the eggs until all the flour is mixed in.
Note: this will take 5-6 minutes of mixing with the fork.
If the dough is sticky add a bit of flour, if the dough is too stiff add a tablespoon of water at a time.
Knead for 5-6 minutes until smooth and elastic.
Form into a disk and wrap well with plastic wrap.
Let rest for 30 minutes (when you press into the dough with your finger it shouldn't spring back).
Cut the dough into 8 pieces.
Wrap the remaining 7 pieces to prevent it from drying out.
Roll out the dough with a floured rolling pin into a large square or rectangle (you're just looking to have a thin almost see through thickness), about 1mm thick.
When you’ve got the dough thin enough run just a small amount of flour over the top of the dough and roll it into a log.
Cut to a 6mm noodle width.
Shake out the pasta to remove any excess flour and unravel the strands.
Let dry at room temperature for 30 minutes while you roll out all the remaining pieces.

To Cook:

Add pasta to boiling water (preferably salted water).
Cook for 3-4 minutes or until 30 seconds after the pasta is floating to the top.
Serve with a drizzle of olive oil and parmesan cheese if desired.

Nutrition

Chef’s Note

Because fresh pasta is more delicate than dried pasta you’d get from the store; you don’t need to cook it as long. Cook in boiling water for about 3 minutes, and be careful not to overcook.

Sabrina’s Homemade Tagliatelle Recipe
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Can this be made ahead of time?
How to Store
Tips & Tricks
Related Recipes

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Can this be made ahead of time?

You can make fresh pasta dough ahead of time, then save it to roll out and cook later. Carefully wrap the dough in plastic wrap and keep it in the fridge for 1 day or in the freezer for up to a month. Set the premade pasta dough on the counter and let it come back to room temperature before rolling it out.

How to Store

Store: To keep fresh, wrap it tightly in plastic wrap or place it in a ziplock bag with as much air removed as possible. Homemade pasta dough can keep well in the fridge for up to 1 day. If you’ve already cooked Tagliatelle, you can wait for it to cool and keep the leftover noodles sealed in the fridge for 3-5 days.

Reheat: To reheat cooked pasta, add it to a microwave-safe dish with a drop of water or sauce to keep the noodles moist and keep them from sticking together. Cover the dish and heat for 1 ½ minutes. Stir and check the temperature. Continue heating in 30-second increments if necessary.

Freeze: For a longer storage option, wait for the pasta to cool. Then, place it in a freezer bag or another freezer-safe airtight container. Kept carefully sealed, the recipe can stay good frozen for up to 1 month.

Tips & Tricks

Pasta making isn’t nearly as intimidating as it seems when you follow these easy recipe hints.

Achieve the perfect texture
- After combining the dough ingredients, the mixture should feel smooth and elastic, neither too wet or too dry. If it doesn’t feel right, you should adjust the ratio at this point. Add a little more flour if the dough feels too sticky, or mix in a tablespoon of water if it’s stiff.
Let the pasta rest
- Letting the pasta dough rest is essential. If you go straight to rolling and cutting the dough, it will be dry and difficult to work with. Letting the pasta rest allows time for the flour to hydrate and soften the dough texture.