Homemade Pasta Recipe
Make fresh egg tagliatelle at home with simple pantry ingredients—flour, eggs and a little technique—for tender, silky pasta that pairs beautifully with mushroom butter or tomato sauces.
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Servings: 3 –4 servings
Calories: 380kcal
Ingredients
- 300 g all-purpose flour about 2 cups, plus extra for dusting
- 3 large eggs room temperature
- 1 tbsp olive oil optional
- 1/2 tsp salt
- Semolina or extra flour for dusting
- Butter and mushrooms or preferred sauce for serving
Instructions
- Mound the flour on a clean counter and create a deep well in the center.
- Crack the eggs into the well, add salt and olive oil if using.
- Beat the eggs gently with a fork, gradually incorporating flour from the inner wall until the mixture thickens.
- Use your hands to bring the mixture together into a shaggy dough.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Wrap the dough in plastic and let it rest 20–30 minutes at room temperature.
- Divide the dough into portions, flatten and roll each piece to about 1–2 mm thickness with a machine or rolling pin.
- Fold and cut the rolled dough into tagliatelle (6–8 mm wide) or your desired shape.
- Shake strands to separate and dust with semolina or flour to prevent sticking.
- Boil a large pot of well-salted water and cook the fresh pasta 2–4 minutes until al dente; reserve a little pasta water.
- Drain the pasta, toss with butter or your chosen sauce and a splash of reserved pasta water, then serve immediately.
Nutrition
Calories: 380kcal | Carbohydrates: 58g | Protein: 12g | Fat: 9g | Sodium: 220mg | Fiber: 2g