Easy Fresh Tagliatelle

Easy Fresh Tagliatelle

A simple tagliatelle recipe with the perfect texture. Fun to make with friends :-D

Thomas Guy


2 people
  1. 100 g semolina
  2. 100 g flour 00
  3. 2 eggs
  4. Pinch salt
  5. 1 Tablespoon olive oil


  1. Change

    Create a volcano shaped pile with a combination of the flour 00 and semolina

  2. Change

    Make a hole and add an egg, incorporate the egg into the flour by adding a little flour from the edges at a time with a fork. Once incorporated do the same with the second egg!

  3. Change

    Add the oil and salt. Incorporate with a fork. Look how green that oil is! Make sure to use good quality oil or you are only cheating yourself :-D

  4. Change

    When smooth enough knead the pasta with your hands. Use your palm and stretch it away from you. If all of the flour will not incorporate add a little water (about a tea spoon) or a little more oil.

  5. Change

    Keep going until you have a nice smooth ball of pasta. You don't need to work it toooo hard as the pasta machine will do a lot of the work later on.

  6. Change

    Wrap the pasta in cling film and leave for at least 30 minutes in a cool dry place

  7. Change

    Unwrap the pasta and separate into 3 or 4 balls ready for the pasta machine.

  8. Change

    Flour your pasta machine and for each ball run it through the machine on the largest setting (for most this is the first notch)

  9. Change

    Fold the pasta and run it through again a couple more times. This will get it nice and smooth.

  10. Change

    After the last time through on the largest setting do not fold the pasta and reduce the size on the pasta machine to the third notch along run each piece through a couple of times.

  11. Change

    Repeat the last process again but on the fifth notch along, this is not the smallest setting on the machine but as small as we want to go.

  12. Change

    Now you are ready to run each piece through the cutting section of the pasta machine! Use semolina if the pasta looks like it is sticking once cut.

  13. Change

    Once all of the pasta is cut separate it out loosely and sprinkle some semolina if required to keep it separated.

  14. Change

    Bring a pot of salted water to the boil (generally 1 litre per 100g) and add your pasta! Cook for around five minutes but after 3.5 start checking to make sure it is cooked al dente!

  15. Change

    Drain the pasta (reserving some water). Return the pasta to the pot and mix with some amazing sauce you have made - adding a little of the reserved water. Enjoy!

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