There is nothing better than homemade pasta and this Homemade Tagliatelle Pasta has the taste and texture you come to expect. When making homemade pasta, you start with one recipe and you can make any shape pasta you choose, from this tagliatelle to lasagne sheets and spaghetti.
Freshly made tagliatelle with pasta being cut in a pasta maker

I love fresh pasta and my favorite is tagliatelle from my favorite region of Italy, Emilia Romagna. Emilia Romagna is most famous for prosciutto from Parma, balsamic vinegar from Modena and parmigiano reggiano (parmesan),  so it is a great place to visit for foodies. I remember my last visit to Lake Como, my favorite snack was crusty bread, prosciutto and cheese, washed down with Chianti, it is heaven.

A closeup showing the delicious meaty mushrooms in the pasta dish

Tagliatelle looks very similar to fettucini, so what’s the difference you ask? Well, traditionally fettucini are wider noodles traditionally served with creamy sauces, where tagliatelle is thinner and traditionally served with a Bolognese.

I find that cooking is an on-going learning process and the more you make a recipe, the more you learn. The last fresh pasta I made was tortellini and where I like the way it turned out, I found that adding olive oil and a little water makes for a softer, more tender dough.

The most effective way to make pasta is the old fashioned way, the way they have been doing in Italy for centuries. Just a surface and a fork. You make a well with the flour then add the eggs, salt, olive oil and water, then just mix until the dough comes together.
A mound of flour is mixed with eggs
Don’t use all the flour if you don’t need to, just use only enough for the dough to come together. As you see below, that’s how much flour I was left with.
Kneading is key in getting great dough, if you can, knead for about 10 minutes. It’s quite a workout, but you’ll be left with a nice soft dough and as an added bonus your hands will feel soft from the olive oil.  Now the dough needs a rest for 30 minutes.


A ball of pasta dough


Once you have great past dough, you can make just about any pasta shape. 
If you’re not familiar with rolling pasta dough, it’s quite simple. Starting with a small rectangle of dough, you run it through your pasta maker at the largest setting, #1. Once it comes out, dust lightly with flour then fold both ends into the middle. Run it through the machine again on the same setting, then repeat this 2 more times. After the 3rd time, turn the setting to 2, but don’t flour or fold the dough. Turn the setting to 3 and repeat and so on and so on until you reach the thinnest setting. Now you’re dough is ready to be cut.
Pasta dough being fed through a pasta maker
The dough will be long at this point, so lay it on your work surface and cut down to about 12 inches in length. Then run the dough through the thick cutting attachment of your pasta maker. Once the pasta is cut, lay out on a board and dust lightly with flour.

Serving suggestions

Any light sauce is delicious mixed with this fresh pasta. baked gnocchi with sage and cheese sauce (< click text for link) or a creamy cheese sauce that I used in baked gnocchi with sage and cheese sauce (< click text for link)

The pasta is best used right away. If you want to store it, I like to portion out the pasta, put the in individual freezer bags and freeze for up to 3 months. Then you can just throw the frozen pasta into boiling water when you need it.
Yield: 6

Homemade Tagliatelle Pasta

Homemade Tagliatelle Pasta

Flour eggs, salt, olive and water are mixed then run through a pasta machine for the perfect homemade pasta.

Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes


  • 3 cups all-purpose flour
  • 3 large eggs, plus 1 egg yolk, room temperature
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons water


  1. On a clean work surface, make a mound with the flour and create a well in the middle and add the eggs, egg yolk, salt, olive oil and water.
  2. Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand.
  3. The dough will start to come together and once there is no more liquid use your hands to start kneading the dough with the palm of your hands.
  4. Do not force the dough to take all the flour, just until the dough comes together and is not too sticky to handle.
  5. If the dough does take all the flour and is still too sticky, add more flour, 1/2 cup at a time. Continue to knead for up to 10 minutes, the kneading is what makes the dough nice and light.
  6. Once the dough is nice and soft and smooth, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dry out.
  7. Set aside for 30 minutes to rest.
  8. Once the dough has rested, cut it into quarters.
  9. Take one quarter, wrap the other quarters back in the plastic wrap.
  10. Shape the quarter with your hands into a rectangle.
  11. With your pasta machine set to the largest setting the dough through.
  12. Fold the dough in half and pass through again on the largest setting. Repeat this 2 more times.
  13. Turn the machine to the next setting and pass the dough through.
  14. Keep running the dough through decreasing the setting each time until you reach the last setting.
  15. Attach the tagliatelle attachment to the machine and pass the dough through one last time.
  16. Drape the tagliatelle over your hand and transfer to a floured board or baking sheet and allow to dry for 30 minutes. Or if you have a pasta hanger you can use that.
  17. The pasta is best used right away. If you want to store it, I like to portion out the pasta, put the in individual freezer bags and freeze for up to 3 months. Then you can just throw the frozen pasta into boiling water when you need it.

Nutrition Information:



Amount Per Serving: Calories: 279Saturated Fat: 1gCholesterol: 81mgSodium: 420mgCarbohydrates: 47gFiber: 1gProtein: 9g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.