Homemade Tagliarini Pasta Recipe

Homemade Tagliarini Pasta Recipe

Tagliarini is a thin, ribbon-like egg pasta popular in Italy, similar to tagliatelle but narrower. This homemade tagliarini pasta recipe features a simple dough of fresh eggs and flour, kneaded and rolled to silky sheets and then cut into delicate thin ribbons. It cooks quickly and pairs excellently with light sauces, seafood, or vegetables for an authentic Italian dining experience.

Ingredients

• 400 grams “00” flour (or all-purpose flour)
• 4 large eggs, room temperature
• Pinch of salt
• Optional: 1 tbsp olive oil

Directions

1. On a clean surface, mound the flour and make a well in the center. Crack eggs into the well and add a pinch of salt and olive oil if using.
2. Using a fork or your fingers, gently mix the eggs gradually incorporating the flour until a dough begins to form.
3. Knead dough with your hands for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
4. Divide dough into smaller portions and roll each out thinly by hand or with a pasta machine, dusting with flour as needed.
5. Cut rolled dough into narrow ribbons approximately 3mm to 4mm wide. Hang or spread on a floured surface to dry slightly.
6. Boil salted water and cook fresh tagliarini for 2-3 minutes until al dente. Drain and serve immediately with your favorite sauce.