HOW TO MAKE FRESH TAGLIATELLE PASTA | Pasta 101

Tagliatelle is one of the most popular fresh pasta shapes around. Learn how to make fresh tagliatelle pasta from-scratch with step-by-step instructions from mixing the dough to forming pasta ribbons.

The pasta dough I use in this recipe is simple to make, versatile and can be used for any fresh pasta shapes including stuffed pasta. The secret here is combining both whole eggs and additional yolks into the pasta dough. The egg whites give the dough extra pliability (which you'll need for stuffed pasta) while the yolks provide rich flavor, beautiful color and a smooth, velvety texture. If 00 flour is not available, then go ahead and substitute all-purpose flour when making homemade pasta.

It's important to point out that pasta dough hydration is affected by humidity. If you prepare this recipe in a dry environment, then it might require a touch of water...maybe 1/2 teaspoon or so. If it's damp and humid try three yolks instead of four in your pasta dough. If you have any questions about preparation or ingredients please post them in the comments section below and I'll answer promptly. Enjoy!

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FRESH HOMEMADE PASTA DOUGH
(enough for 3 to 4 people)
00 Flour 2 cups + 1 tbsp (or 325 grams)
Sea Salt a big pinch
Large Eggs 2 each (about 100 grams)
Egg Yolks 4 each (about 65 grams)
Extra Virgin Olive Oil 1/2 tsp

EQUIPMENT THAT I USE (Affiliate Links)
Cast Iron Tortilla Press - https://amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - https://amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - https://amzn.to/2Od4XIh
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Mac 6" Curved Boning Knife - https://amzn.to/2XYPvUv
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(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - https://tinyurl.com/y5rn3b8c

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Видео HOW TO MAKE FRESH TAGLIATELLE PASTA | Pasta 101 канала Kitchen & Craft