Giulia is an Italian foodie who lives in Southern Italy. She shares her family recipes and delicious concoctions as @giuliaeats on Instagram. I love the food she makes and earlier this week when she posted a traditional recipe for making pasta, I had to recreate it ASAP. I did not have a pasta maker and what followed was a painstaking process of lining up a ruler on the pasta dough to cut the strips with a knife. Making the dough took about 10 minutes, there was a 30 minute resting period, and getting the pasta done took about 75 minutes. Of course, not only did I make the Tagliolini, but I also made a batch of lasagna noodles and two batches of pappardelle with the dough. If you have a pasta maker, this will be ready much quicker. With more time at home, there is no time like the present to give this a go. I am sharing this recipe with Giulia’s permission!
- 500 grams 00 flour (This is key. The flour is available on Amazon)
- 5 eggs
- 40 grams extra virgin olive oil
1. Mix the ingredients well with your hand to make a dough and set aside the dough to rest for 30 minutes.
2. Divide the dough into four balls.
3. If you have a pasta machine, you can run the dough through your machine.
4. Since I do not have a pasta machine, I used a rolling pin to roll out the dough to a rectangle that was around 9″ by 12″.
5. Using a ruler as a guide, I cut the rolled dough into thin strips (see image) to make the Tagliolini.
6. I rolled out two other balls of dough similarly, and using a ruler, cut it into broader pasta, pappardelle.
7. I took the last ball of dough, rolled it out and cut it into 8 lasagna noodles.
8. I’ve only cooked the Tagliolini so far, and have saved the rest. To cook the pasta, boil water, add some salt, and cook the pasta for about five minutes.
9. Serve with your favorite sauce. I just sautéed some capers, red chili flakes, and garlic in olive oil, tossed the pasta and had it topped with some fresh mozzarella.