Fresh Tagliatelle
Luxurious Homemade Egg Tagliatelle Featuring Rich Yellow Yolks, Tipo 00 and Semolina Flour, Hand-Cut Ribbons, and a 3-Minute Al Dente Boil
This fresh homemade tagliatelle combines fat-rich egg yolks with Tipo 00 and semolina flour for an unbelievably silky, luxurious mouthfeel and firm structural chew.
The secret is using exclusively egg yolks for vibrant color and tenderness, followed by a 30-minute rest phase to relax the gluten strands so the dough rolls out smoothly without tearing. Enjoy the recipe!
Recipe
- Form Dough & Knead: Make a flour well with Tipo 00 and semolina, add egg yolks, olive oil, and cold water, and whisk into a shaggy paste. Knead vigorously for 4–5 minutes until smooth and elastic, then wrap in plastic and rest on the counter for 30 minutes.
- Roll 1mm Sheet: Divide rested dough into 4 portions, keeping the rest damp. Roll out with a heavy pin or pasta machine, gradually decreasing thickness until the sheet measures exactly 1mm.
- Cut Ribbons & Form Nests: Dust the thin sheet with flour or semolina, fold inward toward the center into a flat scroll, slice into ¾cm horizontal strips, and unfurl into long tagliatelle strands. Form into loose birds-nests dusted with semolina.
- Flash Boil & Toss: Drop fresh tagliatelle into a violent rolling boil of heavily salted water for exactly 3 minutes. Drain, reserving a splash of pasta water, and toss vigorously in your favorite simmering ragù sauce!
💡 Chef Notes & Tips
- Freezing Fresh Nests: Freeze raw semolina nests on a baking sheet for 1 hour, then transfer to a sealed bag for up to 1 month. Drop frozen nests directly into boiling salted water for 4–5 minutes.
- Vegan Adaptation: Omit the egg yolks and replace them with 200g of Durum Semolina flour (Semola Rimacinata) combined with 100g of warm water and 1 tbsp of olive oil for a traditional water-and-semolina pasta.
