We’ve always been huge fans of Italian pasta, and Tagliarini stands out as a versatile favorite. This thin, ribbon-like noodle hails from Italy’s rich culinary traditions, where it’s often paired with fresh sauces for a comforting meal that delights the senses.
In our kitchen, we love how easy it is to whip up Tagliarini at home, turning simple ingredients into a dish that’s both elegant and satisfying. Whether you’re a pasta pro or just starting out, this recipe promises authentic flavors that’ll have you coming back for more.
Ingredients
In our Tagliarini recipe, we start by selecting high-quality ingredients that highlight the thin, ribbon-like noodles’ authentic Italian charm. Below, we list them in the order they’re used, with prep notes for precision.
Pasta Dough
- 2 cups all-purpose flour: We begin with this as the base—sift it first for a smoother dough.
- 3 large eggs: Crack these in next, at room temperature for better binding.
- 1 teaspoon salt: Add this to the flour mixture to enhance flavor before incorporating the eggs.
Simple Tomato Sauce
- 2 tablespoons olive oil: Heat this in a pan to sauté aromatics.
- 2 cloves garlic, minced: We use this right after the oil—finely chop for even cooking.
- 1 can (14 oz) crushed tomatoes: Pour in after garlic to build the sauce base.
- 1/2 teaspoon dried oregano: Stir this in for herbal notes, toasting briefly for depth.
- Fresh basil leaves, about 1/4 cup chopped: We add this at the end for a burst of freshness—tear by hand to release oils.
- Salt and pepper to taste: Season the sauce just before combining with the pasta for balanced flavors.
Instructions
Now that we have gathered our fresh ingredients for Tagliarini, we guide you through the step-by-step process to create this authentic Italian pasta dish with ease and precision.
Prepare the Ingredients
Before we begin cooking, let’s organize our ingredients to ensure everything is ready for seamless preparation. Start by sifting 2 cups of all-purpose flour onto a clean work surface to remove lumps and aerate it for better dough texture. Crack 2 large eggs into a small bowl and lightly beat them with a fork. For the tomato sauce, mince 2 cloves of garlic finely and chop a handful of fresh basil leaves into strips. Measure out 1 can of crushed tomatoes, 1 teaspoon of dried oregano, and salt and pepper to taste, placing each in separate bowls to maintain workflow efficiency.
Make the Pasta Dough
To create our homemade Tagliarini dough, we first form the base on a floured surface. Pour the sifted flour into a mound and create a well in the center. Add the beaten eggs and 1/2 teaspoon of salt into the well, then use a fork to gradually incorporate the flour from the sides until a shaggy dough forms. Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic, adding a sprinkle of flour if it sticks. Once done, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to develop and enhance the pasta’s tender texture.
Roll and Cut the Pasta
With the dough rested, we now shape it into delicate Tagliarini ribbons. Divide the dough into 4 equal portions for easy handling. Using a rolling pin or pasta machine, roll out one portion at a time to a thickness of about 1/16 inch, dusting with flour to prevent sticking and ensure even sheets. For the cutting, fold the rolled dough into thirds like a letter, then use a sharp knife to slice it into thin strips approximately 1/8 inch wide. Unfold the strips gently to separate them, creating the signature ribbon-like strands of Tagliarini that will hold sauce beautifully.
Cook the Pasta
Bringing our Tagliarini to life involves a quick boil to achieve that perfect al dente bite. In a large pot, bring 4 quarts of salted water to a rolling boil—aim for about 1 tablespoon of salt per quart for optimal flavor infusion. Add the fresh pasta strips and cook for 2-3 minutes, stirring occasionally, until they float to the top and have a tender yet firm texture. Immediately drain the pasta in a colander, reserving 1/2 cup of the starchy cooking water to help bind the sauce later and elevate the dish’s cohesion.
Assemble the Dish
To finish our Tagliarini masterpiece, we combine the elements for a flavorful, comforting meal. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant. Add the crushed tomatoes, dried oregano, and reserved pasta water, then simmer the sauce for 5 minutes to meld the flavors. Toss in the cooked Tagliarini along with the chopped fresh basil, stirring gently to coat the pasta evenly and let it absorb the vibrant, herbaceous sauce. Serve immediately on warm plates for the best sensory experience, with the strands glistening and aromatic steam rising.
Tips for Success
When preparing our Tagliarini recipe, we focus on these essential tips to ensure your homemade pasta turns out perfectly every time. By following these guidelines, you’ll achieve authentic Italian flavors and textures that make this dish a standout.
- Rest the Dough Properly: We recommend letting the Tagliarini dough rest for at least 30 minutes after kneading. This step allows the gluten to relax, making it easier to roll out thin ribbons without tearing. Cover it with a damp cloth in a cool spot to prevent drying.
- Use a Sharp Knife or Pasta Cutter: For precise, uniform strips, opt for a sharp knife or a pasta machine set to the thinnest setting. We find that cutting the dough into 1-2 mm wide strands ensures the pasta cooks evenly and retains its delicate, ribbon-like texture.
- Boil in Salted Water: Always cook fresh Tagliarini in generously salted boiling water—about 1 tablespoon of salt per 4 quarts. This enhances the pasta’s natural flavor and helps it reach al dente perfection in just 2-3 minutes. Test a strand early to avoid overcooking.
- Incorporate Fresh Herbs at the End: To maximize the vibrant, aromatic essence of your tomato sauce, add fresh basil leaves only in the last minute of cooking. We love how this preserves the herbs’ bright flavors and adds a sensory burst of earthy sweetness to the final dish.
- Avoid Over-Saucing: When tossing the cooked Tagliarini with the sauce, use a light hand—aim for just enough to coat the pasta without drowning it. This highlights the pasta’s tender chew and the sauce’s robust taste, creating a balanced meal that feels light yet satisfying.
| Step | Recommended Time | Key Ratio or Tip |
|---|---|---|
| Dough Resting | 30-60 minutes | 1:2 ratio of eggs to flour by volume |
| Rolling Out Dough | 5-10 minutes | Roll to 1-2 mm thickness for optimal texture |
| Pasta Boiling | 2-3 minutes | Use 4 quarts water per 8 oz pasta |
| Sauce Simmering | 10-15 minutes | 1 tsp oregano per 28 oz tomatoes for balanced seasoning |
Conclusion
We’ve loved sharing our take on this classic Tagliarini recipe and how it brings authentic Italian warmth to your table. It’s a simple way to create memorable meals that impress family and friends.
We encourage you to tweak it with your favorite herbs or twists—it’s all about making it your own. Dive in and savor the joy of homemade pasta; you’ll taste the difference every time.
Frequently Asked Questions
What is Tagliarini pasta?
Tagliarini is a thin, ribbon-like Italian pasta that’s versatile and easy to love. It’s similar to fettuccine but narrower, perfect for pairing with light, fresh sauces. This pasta offers a comforting, authentic Italian experience and is ideal for both beginners and seasoned cooks.
How do I make Tagliarini at home?
To make Tagliarini, start by mixing sifted flour, eggs, and salt to form a dough. Knead until smooth, let it rest for 30 minutes, then roll out and cut into thin strips. Boil in salted water until al dente, about 2-3 minutes. It’s a simple process that brings authentic flavors to your kitchen.
What ingredients do I need for Tagliarini and its sauce?
For Tagliarini dough, use 2 cups all-purpose flour, 2 large eggs, and a pinch of salt. For the tomato sauce, gather 2 tablespoons olive oil, 2 cloves minced garlic, 1 can crushed tomatoes, 1 teaspoon dried oregano, fresh basil, and salt and pepper to taste. Fresh ingredients enhance the authentic Italian taste.
How long does it take to prepare Tagliarini?
Preparing Tagliarini takes about 45-60 minutes total. Dough making and resting: 15-20 minutes; rolling and cutting: 10 minutes; cooking pasta: 2-3 minutes; sauce: 10-15 minutes. It’s a quick recipe for a homemade Italian meal, perfect for weeknights.
What tips ensure the best Tagliarini results?
Let the dough rest for at least 30 minutes to relax gluten for easier rolling. Use a sharp knife for uniform strips and boil in generously salted water. Add fresh herbs at the end to keep flavors vibrant, and avoid over-saucing for a balanced dish. These steps help achieve authentic textures and tastes.