Every summer after school ends, my husband and children spend a few months in Sicily with their grandparents, cousins, ​​uncles/aunts, and Italian friends.

I joined them for a few days because my holidays were insufficient to allow me to stay for two months.

Tagliatelle is part of the Emilian gastronomy, which requires that one egg must be added for every 100g (1/2 cup) of flour. Furthermore, the recipe does not require the presence of salt.


With its long, silky strands delicately embracing a rich and flavorful sauce, Tagliatelle is a testament to the artistry and simplicity of Italian cuisine.

The only difference in my mother’s recipe is that she adds cold water, but you don’t have to. She adds water to make the dough a little softer when you start working it.


Nonna Caterinas Tagliatelle

Prep Time 40 mins Total Time 40 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year


Making homemade tagliatelle pasta is a rewarding culinary endeavor that results in delicious, fresh pasta. Here's a traditional Nonna Caterina's recipe for making tagliatelle from scratch:


Cooking Mode Disabled


    • Pour the flour into a pastry board.
    • Dig a hole in the center of the flour and add the eggs.
    • Using a fork, beat together the eggs and begin to incorporate the flour mixture, starting from the inner rim of the hole.
    • Knead everything until you get a smooth and homogeneous dough.
    • Wrap the dough in plastic wrap and store it at room temperature for 30 minutes.
    • Cut four pieces take 1, and keep the other three parts in the plastic paper so they won’t dry out.
    • Put the piece you took onto the pastry board, sprinkle it with flour, and flatten it with the rolling pin.
    • Flatten the dough out more with the pasta roller; first, on the maximum thickness of 7, roll it out several times, decreasing the thickness one by one until the thickness is reduced to 2 (this is the thickness I prefer).
    • Put the dough back onto the pastry board and roll it up as you would with a wrap.
    • Cut the dough roll into 7 mm (0.27-inch) slices.
    • Take the tagliatelle from the ends and spread the pasta in your hand.
    • Then, roll them around your palm to create a nest and lay it on a lightly floured pastry board.
    • They are ready to be cooked.
Keywords: tagliatelle
File under

You may also like...

Rate this recipe

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *


Share it on your social network