Tagliatelle all'Uovo
(Fresh Tagliatelle Pasta)

Ingredients for the Pasta: serving 4

  • 400 g of all-purpose flour
  • 4 eggs
  • 1 table spoon of Extra Virgin olive oil


Beat the eggs with a fork. Mound the flour on the counter and make a well in the middle where you will pour the eggs.

Using a fork gently mix the eggs and incorporate the flour from the sides. Make sure you don't let the eggs run outside the flour and all over your counter.

Once the dough starts to come together you need to use your fingers.

You need to check the texture of the dough and only add enough flour to make the dough not sticky, but not too hard or it will be too difficult to knead. How much flour you will need mostly depends on the size of the eggs. Work and knead the dough for at least 5-10 minutes (or longer), until it becomes moist, smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes.

Cut in half the dough, so that it's easier to work with. Re-wrap the half that you are not using in the plastic wrap so it will not dry up. Roll half of the dough using a rolling pin, or the pasta maker. Make the pasta as thin as you can. It should be around one millimeter in thickness (which is super thin). When you roll the pasta make sure it does't stick to the counter. Turn and move the dough constantly while rolling. Add a little flour if necessary.

Place the two halves on top of each other and fold (or roll) on itself. Using a sharp knife cut the tagliatelle, about 1 cm wide.

Unfold the tagliatelle and set aside on a lightly floured surface.

Do the same with the remaining dough (roll, cut in half, fold, and cut in strips).

If you are not cooking the pasta right away, let it sit for 30 minutes on a lightly floured baking sheet, covered with plastic wrap, and keep in the refrigerator for maximum 3 days.

Cook the tagliatelle in boiling salted water; once cooked, drain and tip into the pan with your favorite sauce, sprinkle with grated Parmesan cheese and sauté quickly.