Tagliolini are a type of fresh pasta made with flour and eggs ; a great classic of our Italian cuisine. They have a length similar to Tagliatelle but are thinner , about 3 mm , so they cook very quickly ! And not only are they delicious with any sauce, for example lemon , with Ragout or in Broth ! Given their fine structure , they are also ideal for making flans , pies and timpani! Believe me, preparing them by hand is not difficult and they are much tastier and more genuine ! Follow this detailed Tagliolini Recipe and you can make them both with the pasta machine and without, just with the knife !
Unlike Tortellini and other stuffed pasta with complex closures; preparing homemade tagliolini is easy. First of all, make the typical dough for homemade pasta according to the rule 1 egg – 100 g of flour, then roll out the pastry with a very thin rolling pin, roll it up and cut to size.
If you have little time but don’t want to give up fresh tagliolini, then you can speed up the preparation by using the tagliolini tool! 2 minutes and they are ready to cook! Follow all the advice illustrated with step-by-step photos that will help you from the preparation, to the cooking up to the seasoning and I’m sure that they will become among the most loved fresh pasta together with the very delicate potato gnocchi !
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Tagliolini recipe
Ingredients
300 g of wheat flour
3 large whole eggs
1 pinch of salt
Olive Oil
Tomato
Video
how to make tagliolini
First of all, sift the flour and mix with the salt
Then make a hole in the center, add the eggs and beat them with a fork like an omelette, gradually incorporating the flour from the outside to the inside.
Make sure that all the flour is absorbed, use a spatula to lift the dough residues.
Knead with your hands, form a ball and seal in cling film. The dough will seem hard, let it rest at room temperature for 30 minutes and it will become soft!
Here is the dough ready to make tagliolini. Divide it into two parts for convenience
Please remember to seal the part you are not using, then proceed to roll out the pastry, flouring the surface well and proceeding with a rolling pin
At this point you can proceed in two ways : roll out the pastry by hand with a rolling pin to a thickness of 2 mm, taking care to dust it well with flour and create a compact rectangular pastry that does not stick.
Or insert the pastry into the pasta machine
If you are using a pasta machine, you will have to insert the pasta sheet inside several times, at least 3 – 4 times, and repeat the operation, always sprinkling with flour, in order to obtain a thick, compact sheet that does not stick! This is the secret to perfect tagliolini!
Finally, once the pastry has been made, you can proceed to give it its shape.
How to form tagliolini
the only difference is that the cut must be 3 mm to have truly thin tagliolini.
If you are using the Tescoma pasta machine, you will also find the tagliolini tool included.
Just insert the smooth pastry inside, turn and they come out like the store-bought ones! but they are handmade!
As soon as they come out, take them in your hand so that they don’t get ruined, sprinkle with flour and twist into a nest
What a satisfaction to make Tagliolini !
Once made you can cook them immediately in plenty of boiling water and salt. When they rise to the surface they are ready to be tasted and seasoned, it will take 2 – 3 minutes maximum.
Tagliolini seasoning
Perfect with many types of condiments! not only the classic with the addition of mushrooms, vegetables, cheeses.
I love Tagliolini in meat or vegetable both ! They are fabulous
Then delicious with Perspicacious , fresh tomato, cream of vegetables, pumpkin
Conservation
You can keep them at room temperature for a few hours (5 – 6) then put them in the fridge and they can be stored for the next day!
