How to Make Fresh Tagliatelle Pasta

Fresh tagliatelle pasta is the pasta of choice in Italy for many famous Italian sauces, including Ragù Bolognese! To learn how to make fresh tagliatelle pasta from scratch at home like an Italian, keep reading!

One of the many sauces that Italians typically pair with fresh tagliatelle pasta!

Watch the Video Recipe!

Nonna Lulu makes fresh pasta dough, then cuts it into fresh tagliatelle!

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How to Make Fresh Tagliatelle Pasta: Tips

Start with 3/4 the flour. Add more if needed.

The biggest mistake you can make with fresh pasta is adding too much flour. It’s best to start with 3/4 of the flour recommended and add more as needed to achieve a smooth, elastic dough ball.

Pasta too dry? Try this!

If you don’t follow the tip above and end up with pasta that is too dry to stretch, you can add a few drops of water or olive oil to add some moisture. Though many pros wouldn’t recommend this, home chefs do this when needed and the result can still be tasty.

How to Store Tagliatelle

To freeze tagliatelle, roll each portion of pasta loosely around your hand to create a ‘nest.’ Spread the portions out on a flat, lightly-floured board. Do not overlap the portions of pasta. Let the tagliatelle freeze flat on the board for a few hours. Once frozen, they can be safely be transferred to freezer bags.

Or, Make Fresh Spinach Tagliatelle Pasta!

Check out our recipe for making fresh spinach pasta dough. Then, stretch it and cut it as described in this recipe to make spinach tagliatelle!

Traditional Sauces to Serve with Fresh Tagliatelle Pasta

Tagliatelle is the pasta of choice for a number of authentic Italian pasta sauce recipes—for example, Ragù alla Bolognese and Tagliatelle ai Funghi (Mushroom Pasta).

Authentic Ragu Bolognese Sauce Recipe
This Ragù Bolognese Sauce recipe is the traditional recipe that originated in Bologna, Italy. It is used in many beloved Italian dishes such as a Tagliatelle Bolognese, Spaghetti Bolognese, as a sauce for polenta and as an ingredient in the Sunday classic: Lasagna Bolognese. 
Check out this recipe
Mushroom Pasta Sauce Recipe with White Button Mushrooms
Champignon Mushroom Tagliatelle the way they do it in Italy—with a touch of butter, plenty of olive oil and lots of fresh parsley.
Check out this recipe
Mushroom Pasta Sauce Recipe

There’s also the famous ‘Straw and Hay’ pasta with green and regular tagliatelle—coming soon to our website.

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Fresh Tagliatelle Pasta Recipe

Fresh tagliatelle pasta is a classic pairing for many Italian pasta sauces! Learn how to make it from scratch at home.
5 from 1 vote
Prep Time 20 minutes
Cook Time 3 minutes
Resting Time 30 minutes
Total Time 53 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 445 kcal


  • 1 Rolling Pin or Pasta Machine for stretching the pasta
  • 1 large knife or pasta cutting extension


  • 7 oz pasta flour alternatives: all-purpose or '00'
  • 7 oz semolina flour "semola grano duro rimacinata"; or look for semolina flour for pasta.
  • 4 whole eggs whole
  • 1 pinch fine salt (optional)


Make the Pasta

  • Mix the flours together in a pile on a work surface. Make a well in the center of the flour. Add the whole eggs to the center of the flour. Add the salt (optional).
    Begin to beat the flour into the eggs with a fork, pulling the flour in from the sides a little at a time. 
    7 oz pasta flour, 7 oz semolina flour, 1 pinch fine salt, 4 whole eggs
  • Using a stand mixer? Start with ¾ of the flour recommended and add more flour as needed. It’s better to start with too little flour than too much.
  • When the dough begins to look shaggy, compress the dough into a loose ball and begin to knead. Knead the dough until it is smooth and elastic. When you push in on the dough, it should spring back. 
  • When the fresh pasta dough is ready, cover and let the dough rest for at least 30 minutes.

Stretch and Cut the Pasta

  • Work with ¼ of the dough at a time. Keep those pieces you aren't working on covered or wrapped in plastic. This will prevent the pasta from drying out.
  • Place ¼ of the dough on a well-floured surface. Flour both sides of the dough. Roll or press the dough into a ¼ inch (½ cm) thick rectangle.
  • Pass the floured rectangle through a pasta roller, starting at the widest setting. Feed dough into machine short-side first.
    Then, place the dough lengthwise on the floured work surface. Fold the dough as you would a letter, starting with one side.
    Roll out the dough again till it is ¼ in (½ cm) thick.
  • The short side of folded dough rectangle should be a little smaller than the width of your pasta roller. Then, pass the pasta through the roller again.
    Reduce the width of the pasta roller one setting. Pass the pasta through the roller again. Always feed the pasta in short-side first
    Pass the pasta through the roller, each time reducing the roller width one setting. The final thickness of the pasta dough for tagliatelle should be less than a millimeter in thickness (.6 – .8 mm).
  • Generously flour the stretched pasta on both sides. Roll the pasta into a tight, flat roll that is 1 1/2” (4 cm) in diameter. With a sharp knife, cut the pasta into 1/4 inch (6 mm) strips.
  • Or, pass the stretched dough through an appropriately-sized pasta cutter. Separate the cut tagliatelle into portions and sprinkle with more flour to prevent sticking.

Cook the Tagliatelle Pasta

  • Boil the fresh tagliatelle in salted water for 2-3 minutes. The longer the pasta dries, the longer you’ll need to cook it to re-hydrate it. Cook until the tagliatelle until it is al dente—this means it is cooked, but still has a bit of a bite!


Why is the recipe in the video different from the recipe in the card?
There are wrong recipes for making Italian pasta, but no one right way. Some people do prefer to add a pinch of salt to the pasta dough or a touch of oil. Our grandmas do it this way. Similarly, not everyone adds the semolina flour to the dough, though many (including commercial pasta brands) do do this in order to give the pasta that extra al dente texture. 
Here we share what’s become our favorite recipe for making tagliatelle pasta dough. We hope you’ll agree it is delicious! 


Serving: 100gSodium: 74mgCalcium: 40mgVitamin A: 238IUSugar: 1gFiber: 3gPotassium: 168mgCholesterol: 164mgCalories: 445kcalTrans Fat: 1gSaturated Fat: 2gFat: 7gProtein: 16gCarbohydrates: 77gIron: 5mg
Keyword fresh pasta, pasta
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