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Back to Basics: Home Made Fresh Egg Pasta – Pasta All’uovo

Tagliatelle, Tagliolini and Pappardelle are famous all around the World. You can now learn how to make them at home and enjoy them with your favourite sauce.

  • CuisineItalian

Ingredients for 2 portions

The general rule when making fresh egg pasta is 1:1 (100g of flour + 1 egg is equivalent to one portion). This makes it very easy to calculate how much pasta you need to cater for your guests.
  • 200 gflour 00 type (You can also use all purpose flour)
  • 2fresh eggs (70g each – cold)
  • q.s.semolina flour (For dusting)

Tools you will need

  • 1 Knife
  • 1 Chopping Board – better if made of wood or Any smooth surface will do the job if you do not have a wooden board
  • Cling film
  • 1 Pasta Machine or 1 Rolling pin – it will be harder to work the dough, but you will achieve the same results

Preparation of the dough

Let’s learn how to prepare the dough and cut the pasta to create the famous Tagliatelle

Pasta dough

  1. Use a bowl and fork to whist two eggs. Pour the flour onti a wooden board and create a volcano, then add the eggs in the middle

  2. Slowly mix the eggs and the flour, then work the dough until smooth. It will take you 10 to 15 minutes and a lot of effort.

  3. Once the dough is nice a smooth, cover it with cling film and let it rest for 20 to 30 minutes. Keep the dough at room temperature.

  4. Once the time has passed, cut the dough into two parts – t’s always better to work with small portions – then work one piece at a time and keep the rest of the dough covered to prevent it drying out.

  5. Flatten the dough with your hands before using the pasta machine or the rolling pin, then start flattening the dough.

    If you are using a rolling pin, work the dough until you reach the thickness of 1cm, then fold one side of the piece into the middle and the other side on top that. Flatten again with the rolling pin and repeat the same process for 5 times.

    Work the dough normally until you get the desired thickness (0.7mm).

  6. If you are using a pasta machine, simply feed the dough through the rollers (widest setting). Once it has come out, fold one side of the piece into the middle, then fold the other side over that and form three layers. Feed the dough into the machine again at the same setting and repeat the same process for 5 times.

    Start rolling the dough thinner by increasing the settings of the pasta machine. You will have to reach number 7.

  7. Once you have obtained the pasta sheets, it’s time to choose the pasta shape.

Shapes and types

  1. Before shaping your pasta, dust the sheets with semolina flour, then cut them into 2 equal parts. This will make it easier to work with the sheets.

  2. Take the first half of the first sheet and create a roll (be gentle and do not press too hard or the pasta will stick), then start cutting the roll with a knife.

  3. Depending on how big the pieces are, you can create 3 different types of pasta:

    1) Tagliatelle – cut the roll into 1cm large pieces

    2) Tagliolini – cut the roll into 2mm to 3mm large pieces

    3) Pappardelle – cut the roll into 3cm large pieces

  4. Dust the pasta with more semolina flour and the job is done! You can now cook the pasta into boiling salty water for 3 minutes.

Additional tips to enjoy tasty tagliatelle

Sauce

Tagliatelle are a typical dish from Emilia Romagna, a region in northern Italy. As such, the original recipe includes a beautiful bolognese sauce. You can also enjoy tagliatelle with mushrooms or with simple tomato sauce.

Conservation

Fresh pasta is always better if eaten immediately, however you can refrigerate it for 2 to 3 days or freeze it if you wish. You can also let the pasta dry for 2 to 3 days before store it.

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