Hand-Cut Tagliatelle

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About This Recipe

Tagliatelle is one of the most iconic pasta shapes in Italian cuisine. These long, flat ribbons are traditionally made by hand, requiring patience and precision. When paired with a rich ragu bolognese, they create a dish that showcases both technique and tradition.

The key to perfect tagliatelle lies in the dough consistency and the cutting technique. The pasta should be thin enough to be delicate, yet thick enough to hold its shape and the sauce. Each ribbon should be approximately 6-8mm wide, creating the perfect balance of texture and flavor.

Ingredients

• 00 flour300g
• Large eggs3
• Salt1 tsp
• Semolina flour (for dusting)as needed

For the Ragu Bolognese

• Ground beef400g
• Ground pork200g
• Onion, finely diced1 medium
• Carrot, finely diced1 medium
• Celery, finely diced1 stalk
• Tomato paste2 tbsp
• Red wine200ml
• Beef stock500ml
• Olive oil3 tbsp
• Salt and pepperto taste

Method

1. Make a well with the flour on a clean work surface. Add the eggs and salt to the center. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
2. Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when pressed. Wrap in plastic wrap and rest for 30 minutes at room temperature.
3. Divide the dough into 4 equal portions. Working with one portion at a time, roll out the dough using a rolling pin or pasta machine until very thin (about 1mm thick). Dust with semolina as needed to prevent sticking.
4. Fold the rolled dough into thirds, like a letter. Using a sharp knife or your Taglio cutter, cut the pasta into strips approximately 6-8mm wide. Unfold the strips and dust with semolina to prevent sticking.
5. For the ragu, heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until softened, about 10 minutes. Add the ground meats and cook until browned, breaking up with a spoon.
6. Add the tomato paste and cook for 2 minutes. Pour in the wine and let it reduce by half. Add the stock and bring to a simmer. Reduce heat to low and cook for 2-3 hours, stirring occasionally, until thick and rich.
7. Cook the tagliatelle in plenty of salted boiling water for 2-3 minutes until al dente. Drain, reserving some pasta water. Toss with the ragu and a splash of pasta water. Serve immediately with grated Parmigiano-Reggiano.