About the Recipe
There’s something incredibly special about making pasta from scratch. From kneading the silky dough to twirling fresh tagliatelle into a rich tomato ragù, this recipe is all about slowing down, cooking with love, and bringing a little Nonna-style comfort into your kitchen. Paired with tender beef polpette simmered gently in a deep tomato sauce, this is the kind of meal that turns an ordinary evening into a beautiful shared feast.
Ingredients
Homemade Tagliatelle
1 cup all-purpose flour
1 large egg
½ tsp salt
1 tsp olive oil
1–2 tsp water if needed
Preparation
Let's do this!
First, get your favourite drink to keep yourself hydrated. Now let’s get cooking, Chef!
Prepare the Dough
In a large bowl, combine the flour and salt.
Make a well in the centre and crack in the egg.
Add the olive oil.
Using a fork, gradually mix the egg into the flour until a rough dough forms.
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Wrap the dough and allow it to rest for 30 minutes.
Roll & Shape
Roll the dough out into thin sheets using a rolling pin or pasta machine.
Lightly dust with flour, loosely roll the sheet, then slice into tagliatelle strips using a sharp knife or pasta cutter.
Cook the Pasta
Bring a pot of salted water to a rolling boil.
Cook the fresh tagliatelle for 2–3 minutes until al dente.
Drain and serve immediately with your favourite sauce.
Chef’s Tip
Dust the cut pasta lightly with semolina flour to prevent sticking and create a beautiful silky texture.
Beverage Pairing
● Non-Alcoholic: Sparkling lemonade with fresh mint
● Alcoholic: Chianti or Sangiovese