Homemade tagliale in 8 simple steps

Hello, friends! Today in Paulina Cuisine we put the Italian apron for cooking tagliatelle. Is there anything richer than a good pasta dish? I think not.

And if that Pasta is fresh, homemade and made With our own hands, I already tell you that they are one step away from the gastronomic sky.

That is why we are going to tell you How are homemade tagliatllewhat are the best sauces to enjoy them and what difference they have with other pasta, such as fettuccine or pappardelle.

About the Taglialle

Los tagliatelle They are some Long pasta y wide originally from the Emilia-Romaña region, in the North Italyhis name comes from verb cut, that means “cortar”because they are just cutting stretched dough.

Like almost all homemade pasta they prepare with a Egg mass (Yes, of those that carry flour and crazy egg), and serve with well -tasty sauces, such as Bolognese tagliatelle o Carbonara tagliatelle.

The taglialle are well in both homemade recipes and more gourmet dishes. They can make homemade, dry and saveor buy fresh or dry in the super. The important thing is that they have claw to bank any blunt sauce, and they always look good if there are Pancet, arrows, crem the meat accompanying them.

A little history: a tribute to a blonde hair

It is said that tagliatelle They were born in 1487 in the Emilia-Romaña region, Italy, as we mentioned. A court of the court, a sapphirano, was inspired by the very long and rough blonde hair of Lucrecia Borgia To create this pasta in honor of your wedding.

But beyond the legend, what is certain is that this Egg paste It is a pillar of the Boloñesa cuisine.

Tagliatelle vs. Fettuccine vs. pappardelle

Let’s see, it is the million dollar question and the answer is super easy. The main difference between these three egg pastes is easy: eThe wide

• Tagliatelle: They are the gold standard. They measure between 6 and 8 millimeters wide. They are versatile and are great with robust sauces like the boloñesa.
• Fettuccine: They are his Roman brothers, a little narrower. Although they are often used interchangeably, purists say that fettuccine are slightly finer. The fettucine with Alfredo sauce are the perfect couple.
• Pappardelle: They are family giants. Some Wide and plans noodlesup to 2-3 centimeters. Their size makes them Perfect for very powerful sauceswith large pieces of meat or mushrooms.

The best sauces for the taglialelle

The porous texture of the tagliatelle It makes them a perfect canvas. They catch the sauce like no other pasta. Here are some ideas, from the most classic to some to look.

• Bolognese tagliatelle: It is the perfect couple, the ideal marriage. In Bologne tagliatellenot with spaghettis. The wide surface of the pasta collects meat and sauce in a spectacular way.
• Tagliatelle carbonara (The real one, without cream): Another classic that never fails. The creaminess of the beaten egg with pecorino cheese and the crispy and salty of the jowls (cured pork) adhere to the taglialle in a way that is pure magic.
• Tagliatelle with pesto with a defender toque: He Genoese pesto It’s wonderful, but why not turn it? Try adding some Dry tomatoes chopped and a little grated Parmesan. The combination of intense pesto green with the red tomatoes is a show.
• Tagliatelle with Ajillo prawns: A lighter but full option. A good garlic and chilli shower, quality prawns and a splash of white wine. When the pasta mixes with that oil full of flavor … it’s crazy!

10 Key tips for homemade tagliatlle

Before moving on to the recipe, I leave a list of tips So that the taglialle leave perfectly take note!

1. Flour imports: Use Italian “00” flour flour flour. It gives you an incredible texture.
2. The egg rule: The classical proportion is 1 large egg per 100 grams of flour. Easy to remember!
3. Massed with love: Dedicate at least 10 minutes to kneading. The dough has to be smooth, elastic and no lumps.
4. The rest is sacred: Do not skip the 30 -minute rest in the refrigerator. It is key for gluten to relax and the dough is easy to stretch.
5. Strategic drying: Once cut, sprinkle the tagliatelle with a little more flour and let them dry about 15-30 minutes before cooking them.
6. Abundant and salty water: The rule is 10 g of salt per liter of water.
7. Express cooking: Fresh paste cooks very fast. The Tagliatelle Caseros They are usually ready in 2-4 minutes.
8. Never, never rinse the pasta: When draining it, do not pass it through cold water. The starch that helps the sauce is passed.
9. Direct to the pan: The best trick is Drain the pasta and throw it into the pan with the sauce, with a little cooking water.
10. How many nests per person?: 2 or 3 nests of Taglialle (80-100 g) per person.

Seguime on Instagram (here)

And on YouTube that I upload new recipes every week (click here)

Homemade Taglialle Recipe

Yield: 4 portions
Preparation time: 50 minutes

Ingredients for Taglialle Pasta recipe

• 400 g of “00” wheat flour (or flour of all use)
• 4 large eggs (at room temperature)
• Sal
• Semolina or extra flour to sprinkle

How to do Taglialle Step by step

1. Make the volcano: On a clean work surface, make a mountain with the flour and create a crater in the center, like a volcano. Add a taste of salt.
2. Add the eggs: Cascar the Eggs in the center of the volcano. With a fork, start beating them gently, gradually incorporating the flour from the walls of the volcano.
3. Start to knead: When the mixture is too thick for the fork, it is time to use the hands. Knead everything for about 10-15 minutes until you get a ball of smooth and elastic dough.
4. The mandatory rest: Wrap the dough ball in transparent film and let it stand cold during at least 30 minutes.
5. Stretch the dough: Divide 2 or 3 portions. Take a portion and crush it a little. If possible with pasta machine until you get a very fine sheet.
6. Cut the taglialle: roll up the sheet of pasta on itself (like a scroll) without tightening. With a sharp knife, cut strips of about 7-8 mm wide.
7. Form nests: Gently unroll the strips and sprinkle them with a little flour or semolina so that they do not stick. Form small nests and let them dry on a tray.
8. Cooking: Boil plenty of salt with a large pot. Throw the Cook for 2-4 minutesor until they are at the dente. Drain and mix immediately with the chosen sauce.