Basic fresh pasta: tagliatelle

Ingredients for 4 people
400 g Italian '00' flour
4 medium whole eggs
The rule is 1 egg per 100 g Italian '00' flour. I made 3 portions here.
I do not salt the dough because it develops an unattractive colour as it dries; I salt only the cooking water.

I make a well in the flour on the work surface and add eggs.

I break them with a fork and gradually incorporate flour.

Once almost all the egg is absorbed, I knead by hand, incorporating all the flour.

I work vigorously, turning and stretching with my palm.


It becomes elastic and uniform. I continue until smooth, then form a ball.

I wrap in cling film and rest at least half an hour, essential for rolling well.

I cut the rested dough into small pieces.
I have clamped the hand-cranked pasta machine, affectionately called ‘nonna papera’, to the table. Skilled cooks with time can use a rolling pin. I also have an electric machine, but not everyone does.

I set the rollers widest, flour and flatten a piece and pass it through.

I put it on the surface, thoroughly floured.

I fold and pass through several times.

I process all the strips, then gradually narrow the rollers, keeping the sheets well floured.


Halve overly long sheets. Choose your thickness; I used the third-last setting.

I move the handle to the tagliatelle cutter, cut all sheets and flour thoroughly.

I arrange on a floured towel on a tray without piling up, turning occasionally.
I boil a large pan of salted water and add pasta. It takes very little time: once floating and the water returns to the boil, drain and dress.

I dressed them with meat ragù; see basic recipes on the blog. I use the same dough for lasagne, and the basic béchamel recipe is there too.