How To Make Homemade Tagliatelle: The Piccolino's Recipe

At Piccolino, we're devoted to serving an array of exquisite homemade pasta. We appreciate the art of creating a variety of authentic pastas from scratch, with homemade tagliatelle being a favorite and served in a spag bowl.

The sheer delight and satisfaction derived from crafting pasta from its basic ingredients is unparalleled, enabling you to experience its genuine, rich taste firsthand.

In this guide, the Piccolino team will walk you through vital steps, pro techniques, and secret tips to master the craft of pasta-making in your very own kitchen.

Here's a step-by-step on how to create tagliatelle the Piccolino way:

Ingredients:

• 1kg 0 flour
• 10 eggs
• Extra virgin olive oil
• Salt

Instructions:

1. Start by creating a well with the flour on a clean working surface.
2. Pour the remaining ingredients into the center, and with a fork, gently break apart the eggs. Aim to maintain the integrity of the flour walls during this process.
3. Gradually incorporate the flour using your hands and continue to knead until you have a cohesive, somewhat rough dough ball.
4. Once combined, mold the dough into a ball and wrap it in cling film. Allow it to rest at room temperature for about 30 minutes.
5. Gently flatten the dough into an oval shape using a rolling pin or your hands.
6. Pass the dough through the widest setting on your pasta machine (for reference, it's level 1 on the KitchenAid attachment). Repeat this step three times before moving on.
7. If you don't have the KitchenAid attachment, simply follow the guidelines provided with your pasta machine.
8. Gradually thin out the dough to your preferred thickness. Using the KitchenAid as an example, roll the dough three times on level 2, thrice on level 3, and once each on levels 4, 5, and 6.
9. Lastly, shape and cook your pasta. Guide the thinned pasta sheets through the tagliatelle cutting attachment and enjoy!

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Equipment:

1. Mixing Bowl: You'll need a large mixing bowl to combine the flour, eggs, and salt.

2. Fork or Whisk: To beat the eggs and mix them with the flour.

3. Clean Work Surface: You'll need a clean, flat work surface (such as a countertop or wooden board) to knead the pasta dough.

4. Rolling Pin: A rolling pin is essential for rolling out the pasta dough to the desired thickness.

5. Knife or Pasta Cutter: Cut the rolled-out dough into tagliatelle strips. If you have one, you can also use a pasta machine with a tagliatelle attachment.

6. Drying Rack or Baking Sheet: Lay out the freshly cut Tagliatelle to dry slightly before cooking.

Explore Exciting Recipes for Your Homemade Tagliatelle

Dive into a gourmet journey with a range of thrilling recipes for your homemade Tagliatelle.

We offer a variety of tastes and combinations, making sure every serving of your homemade Tagliatelle is a unique culinary delight. Whether you're in the mood for classic flavors or looking for a daring dining thrill, our selection promises to enhance your pasta dishes.

Prepare for an exceptional mealtime – give housemade pasta Tagliatelle a go and prepare to be amazed!

How To Make Home Made Tagliatelle Napoli 

Here's a step-by-step guide to making Homemade Tagliatelle Napoli:

Prepare the Tagliatelle Dough

1. Begin by clearing your countertop and forming a mound with the flour. Create a well in the center.
2. Crack the eggs into the well and add a pinch of salt.
3. Gradually blend the flour into the eggs, mixing until a dough forms. If the dough seems too dry, add a bit of water. If it's too sticky, incorporate more flour.
4. Knead the dough for approximately 10 minutes until it becomes smooth and elastic.
5. Wrap the dough in plastic wrap and rest for a minimum of 30 minutes.
6. Roll the dough into a thin sheet using a pasta machine or a rolling pin. Proceed to cut it into tagliatelle strips, setting them aside for later use.

For the Napoli Sauce:

1. Sauté the Aromatics: Heat the olive oil over medium heat in a saucepan. Add the finely chopped onion and sauté for a few minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
2. Add Tomatoes and Seasonings: Pour the crushed tomatoes and the dried oregano and basil. Season with salt and pepper to taste. Stir well to combine.
3. Simmer the Sauce: Reduce the heat to low and let the Napoli sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together. Adjust the seasonings if needed.

Assembling the Dish with Additional Phrase:

1. Serve the Tagliatelle Napoli: Plate your cooked Tagliatelle and top it with a generous serving of the Napoli sauce.
2. Add the Phrase Ingredient: Spoon a dollop of "Puréed tomatoes with seasonal herbs" over the pasta and sauce.
3. Garnish: Optionally, garnish with fresh basil leaves and generously sprinkle with grated Parmesan cheese.

How To Make Homemade Tagliatelle Cenere

Homemade Tagliatelle Cenere is a delicious variation of classic Tagliatelle pasta that incorporates activated charcoal, giving it a striking black color. Here's a step-by-step guide to making Homemade Tagliatelle Cenere:

Preparing the Tagliatelle Dough:

1. To start, create a mound of flour on a clean countertop by combining all-purpose and semolina flour. Incorporate the activated charcoal powder into the mixture to achieve the Cenere (ash) effect.
2. Next, make a well in the center of the flour mound and gently crack the eggs into it. Sprinkle in a pinch of salt.
3. Gradually blend the flour into the eggs, stirring until a cohesive dough forms. Adjust the consistency by adding a bit of water if it's too dry or additional flour if it's too sticky.
4. Knead the dough for around 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and rest for at least 30 minutes.
5. Finally, roll out the rested dough into a thin sheet using a pasta machine or a rolling pin. Proceed to cut it into strips to create your Tagliatelle and set them aside.

For the Black Olive Purée:

1. Combine the pitted black olives, olive oil, minced garlic, lemon juice, salt, and pepper in a food processor or blender.
2. Blend until you achieve a smooth purée.
3. Set aside.

Make the Cream and Gorgonzola Sauce:

1. Heat the heavy cream over medium-low heat until it begins to simmer.
2. Add the crumbled gorgonzola cheese and continue to simmer, stirring constantly, until the cheese has melted and the sauce is smooth—Season with salt and black pepper to taste.
3. Remove from heat and set aside.

Assembling the Dish:

1. Serve the Tagliatelle Cenere: Plate your cooked Tagliatelle cenere on serving dishes.
2. Add Black Olive Purée: Spoon a generous amount of the black olive purée onto the pasta.
3. Pour the Cream and Gorgonzola Sauce: Drizzle the cream and gorgonzola sauce over the tagliatelle cenere.
4. Sprinkle with Walnuts: Scatter the toasted and roughly chopped walnuts on top.
5. Enjoy: Your Homemade Tagliatelle Cenere with Black Olive Purée, Cream, Gorgonzola, and Walnuts is ready to be enjoyed. Serve it hot and revel in this dish's unique and delicious flavors.

How To Make Traditional Bolognese Homemade Tagliatelle

Creating a traditional Bolognese sauce to pair with homemade Tagliatelle is a classic Italian combination. Here's a step-by-step guide on how to make Traditional Bolognese Homemade Tagliatelle:

Prepare the Tagliatelle Dough:

1. Begin by placing a clean countertop as your workspace. Combine the all-purpose and semolina flour, optionally incorporating a pinch of salt for added flavor.
2. Proceed to create a well in the center of this flour mixture, where you will delicately crack the eggs.
3. Gradually incorporate the surrounding flour into the eggs, ensuring a consistent mixture that forms a cohesive dough. Adjust the dough's texture as needed by introducing small amounts of water if it appears excessively dry or additional flour if it becomes overly sticky.
4. Dedicate approximately 10 minutes to knead the dough until it attains a smooth and elastic consistency. Once achieved, carefully wrap the dough in plastic wrap and allow it to rest for a minimum of 30 minutes.
5. After resting, roll the dough into a thin sheet with a pasta machine or a rolling pin. Subsequently, cut the sheet into strips, thus producing your Tagliatelle. Set these strips aside in readiness for further preparation.

For the Bolognese Sauce:

1. Sauté the Aromatics: Heat the olive oil over medium heat in a large skillet or saucepan. Add the finely chopped onion, garlic, carrot, and celery. Sauté for a few minutes until the vegetables soften and the onion becomes translucent.
2. Brown the Meat: Add the ground beef (beef and pork mixture) to the skillet. Cook, breaking it apart with a spoon, until it's browned and cooked through.
3. Add Tomatoes and Wine. Stir in the tomato paste and cook for a minute. Pour in the crushed tomatoes and red wine (if using). Stir well to combine.
4. Simmer the Sauce: Reduce the heat to low, add the dried oregano and basil, and season with salt and pepper to taste. Let the Bolognese sauce simmer for at least 1 hour (longer is even better) to allow the flavors to meld together. Stir occasionally and add milk gradually, allowing it to thicken the sauce.

Assembling the Dish:

1. Serve the Tagliatelle with Bolognese Sauce: Plate your cooked Tagliatelle and spoon the sauce over the pasta.
2. Add Ground Veal and Beef: Sprinkle the browned ground veal and beef over the sauce.
3. Pour Pureed Tomatoes: Spoon some pureed tomatoes over the dish.
4. Season with Seasonal Herbs: Sprinkle with seasonal herbs like fresh basil leaves (optional).
5. Garnish with Shaved Parmesan: Generously garnish with shaved Parmesan cheese.
6. Enjoy: Your Traditional Bolognese Homemade Tagliatelle with Ground Veal, Beef, Pureed Tomatoes, Seasonal Herbs, and Shaved Parmesan is ready to be savored. Serve it hot and relish this hearty Italian classic!

How To Make House-Made Tagliatelle Norma

Tagliatelle Norma is a delicious Italian dish with long ribbon-like pasta (Tagliatelle) served with a sauce made from tomatoes, eggplant, garlic, and ricotta salata cheese. Here's a step-by-step guide on how to make House Made Tagliatelle Norma:

Prepare the Dough:

1. Begin by setting up a clean and spacious countertop. Combine the all-purpose and semolina flour, optionally adding a pinch of salt for enhanced flavor.
2. Form a well in the center of the flour mixture, carefully cracking the eggs into it.
3. Gradually incorporate the surrounding flour into the eggs, ensuring a consistent mixture that forms a cohesive dough. Adjust the dough's texture as needed by introducing small amounts of water if it appears excessively dry or additional flour if it becomes overly sticky.
4. Dedicate approximately 10 minutes to knead the dough until it attains a smooth and elastic consistency. Once achieved, meticulously wrap the dough in plastic wrap and allow it to rest for a minimum of 30 minutes.
5. Following the resting period, use a pasta machine or a rolling pin to skillfully roll the dough into a thin sheet. Subsequently, cut the sheet into strips to create your Tagliatelle. Set these strips aside for further preparation.

For the Norma Sauce:

1. Fry the Eggplant: Heat olive oil over medium-high heat in a large skillet. Fry the diced eggplant until golden brown and tender, about 10-15 minutes. Remove the eggplant from the skillet and set it aside.
2. Sauté the Aromatics: In the same skillet, add a bit more olive oil if needed and sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.
3. Make the Sauce: In a food processor or blender, purée the crushed tomatoes until smooth. Pour the puréed tomatoes into the skillet with the garlic and red pepper flakes. Season with salt and black pepper to taste. Simmer the Norma sauce for 10-15 minutes, thickening it.

Assembling the Dish:

1. Serve the Tagliatelle Norma: Plate your cooked Tagliatelle Norma on serving dishes.
2. Add Fried Eggplant: Scatter the fried eggplant over the pasta.
3. Sautéed Onion: Sauté finely chopped onion separately and add it to the dish.
4. Pour Puréed Tomatoes: Spoon the puréed tomatoes over the pasta and ingredients.
5. Garnish with Ricotta Salata: Generously garnish with grated ricotta salata cheese.
6. Sprinkle with Basil: Finish by sprinkling torn or chopped fresh basil leaves over the top.
7. Enjoy: Your Homemade Tagliatelle Norma with Puréed Tomatoes, Fried Eggplant, Sautéed Onion, Ricotta Salata, and Basil is ready to be enjoyed. Serve it hot and savor the flavors of this classic Italian pasta dish with a twist!

How To Make Homemade Tagliatelle Amatriciana

Tagliatelle Amatriciana is a classic Italian pasta dish known for its rich and savory tomato sauce with pancetta or guanciale (cured pork cheek) and Pecorino Romano cheese. Here's a step-by-step guide on how to make Homemade Tagliatelle Amatriciana:

Preparing the Tagliatelle:

1. Set up a clean, spacious countertop. Combine the all-purpose flour and semolina flour, and add a pinch of salt for flavor if desired.
2. Create a well in the center of the flour mixture and gently crack the eggs into it.
3. Gradually mix the flour into the eggs until a cohesive dough forms. Adjust the texture by adding a little water if it's too dry or more flour if it's too sticky.
4. Knead the dough for about 10 minutes until it's smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
5. After resting, roll the dough into a thin sheet with a pasta machine or a rolling pin. Cut it into strips to make your Tagliatelle. Set them aside.

For the Amatriciana Sauce:

1. Sauté the Pancetta: Heat olive oil over medium-high heat in a large skillet or saucepan. Add the diced pancetta and cook until it becomes crispy and golden brown, about 5-7 minutes. Remove the crispy pancetta pieces from the skillet and set them aside.
2. Sauté the Aromatics: Add the finely chopped onion and sauté for a few minutes until it becomes translucent in the same skillet with the rendered pancetta fat. Add the minced garlic and chopped chili and cook for an additional minute until fragrant.
3. Make the Sauce: Pour in the puréed tomatoes and season with salt and black pepper. Stir well to combine. Simmer the Amatriciana sauce for about 10-15 minutes, allowing the flavors to thicken and meld together.

Assembling the Dish:

1. Serve the Tagliatelle Amatriciana: Plate your cooked Tagliatelle and ladle the Amatriciana sauce over the pasta.
2. Add Sautéed Pancetta: Scatter the crispy sautéed pancetta over the sauce.
3. Pour Puréed Tomatoes: Spoon the puréed tomatoes over the pasta and ingredients.
4. Chopped Chili: Sprinkle the chopped chili on top to add a spicy kick (adjust to taste).
5. Garnish with Parmesan: Finish by generously garnishing with shaved Parmesan cheese.
6. Enjoy: Your Homemade Tagliatelle Amatriciana with Sautéed Pancetta, Puréed Tomatoes, Chopped Chili, and Shaved Parmesan is ready to be enjoyed. Serve it hot and savor the bold and savory flavors of this classic Italian pasta dish with a spicy twist!

How To Make Pulled Duck Ragu House Made Tagliatelle

Creating Pulled Duck Ragu with House Made Tagliatelle, featuring slow-cooked duck leg in Napoli sauce, fresh rosemary, and shaved Parmesan, will result in a rich and indulgent Italian pasta dish. Here's a step-by-step guide:

Preparing the Dough:

1. Begin by preparing a clean, ample countertop. Combine the all-purpose and semolina flour, optionally adding a pinch of salt for flavor.
2. Form a well in the center of the flour mixture and gently crack the eggs into it.
3. Slowly mix the flour into the eggs until a cohesive dough takes shape. Adjust the consistency by adding a touch of water if it's too dry or more flour if it's too sticky.
4. Knead the dough for approximately 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and rest for a minimum of 30 minutes.
5. Once rested, utilize a pasta machine or a rolling pin to flatten the dough into a thin sheet. Then, cut it into strips to create your Tagliatelle. Set these strips aside for further use.

For the Pulled Duck Ragu:

1. Sear and Cook the Duck Legs: Heat olive oil over medium-high heat in a large skillet or saucepan. Add the duck legs and sear them on both sides until they are browned. Remove the duck legs from the skillet and set them aside.
2. Sauté the Aromatics: Add a bit more olive oil if needed in the same skillet. Add the finely chopped onion and sauté for a few minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
3. Add Duck and Napoli Sauce. Return the seared duck legs to the skillet. Pour in the crushed tomatoes, add the fresh rosemary sprigs, and season with salt and black pepper. Stir well to combine. Simmer the duck ragu for about 2-3 hours over low heat, allowing the duck to become tender and the flavors to meld. Shred the duck meat with forks when it's tender enough to pull apart.

Assembling the Dish with Added Ingredients:

1. Serve the Tagliatelle with Duck Ragu: Plate your cooked Tagliatelle and ladle the pulled duck ragu over the pasta.
2. Slow-cooked Duck Leg: Place the shredded slow-cooked duck leg on top of the ragu.
3. Fresh Rosemary: Remove the rosemary sprigs from the sauce and discard them. Garnish with a few fresh rosemary leaves for aroma and flavor.
4. Shaved Parmesan: Finish by generously garnishing with shaved Parmesan cheese.
5. Enjoy: Your Pulled Duck Ragu with House Made Tagliatelle, featuring slow-cooked duck leg in Napoli sauce, fresh rosemary, and shaved Parmesan, is ready to be enjoyed. Serve it hot and savor the luxurious flavors of this indulgent Italian pasta dish.

How To Make Mushroom Truffle Homemade Tagliatelle

Creating Mushroom Truffle Homemade Tagliatelle with sautéed mushrooms, cream, chopped parsley, and shaved Parmesan will result in a delectable and indulgent pasta dish. Here's a step-by-step guide:

Prepare the Tagliatelle:

If using homemade Tagliatelle, follow the steps to create the dough described earlier and roll it into thin sheets. Then, cut it into tagliatelle strips. If using store-bought pasta, cook according to package instructions. Set the cooked pasta aside.

For the Mushroom Truffle Sauce:

1. Sauté the Mushrooms: Melt the butter over medium-high heat in a large skillet. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and have released moisture. Season with a pinch of salt and black pepper. Remove the sautéed mushrooms from the skillet and set them aside.
2. Create the Creamy Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and truffle oil. Stir well to combine. Allow the cream to simmer for a few minutes until it thickens slightly.

Assembling the Dish with Added Ingredients:

1. Combine Pasta and Sauce: Add the seasoned Tagliatelle to the skillet with the creamy mushroom truffle sauce. Toss the pasta gently to coat it evenly with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water a little at a time to reach your desired consistency.
2. Fold in Sautéed Mushrooms: Gently fold in the sautéed mushrooms, ensuring they are well distributed throughout the pasta.
3. Season and Garnish: Taste the dish and adjust the seasoning with additional salt and black pepper if needed. Sprinkle chopped fresh parsley over the pasta for freshness and color.
4. Serve with Parmesan: Plate the Mushroom Truffle Homemade Tagliatelle and generously top it with shaved Parmesan cheese.

How To Make Wild Boar Ragu Homemade Tagliatelle

Creating Wild Boar Ragu Homemade Tagliatelle with 48-hour marinated wild boar ragu, red wine, rosemary, tomato, and shaved Parmesan will result in a rich and hearty Italian pasta dish. Here's a step-by-step guide:

For Marinating the Wild Boar (48 hours in advance):

1. Combine the diced wild boar meat, red wine, minced garlic, fresh rosemary sprig, salt, and black pepper in a large bowl.
2. Cover the bowl and refrigerate the marinating wild boar for 48 hours, allowing it to absorb the flavors and become tender.

For the Tagliatelle:

1. Boil the Tagliatelle: In a large pot of salted boiling water, cook the Tagliatelle pasta according to the package instructions until it's al dente. This typically takes about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, reserve a cup of pasta cooking water, then drain the Tagliatelle.
2. Season the Pasta: Drizzle olive oil over the cooked and drained Tagliatelle to prevent sticking. Season with a pinch of salt and black pepper. Toss gently to coat the pasta. Set the seasoned pasta aside.

For the Wild Boar Ragu:

1. Sauté the Wild Boar: Heat olive oil over medium-high heat in a large skillet or saucepan. Add the marinated wild boar meat and sear it on all sides until it's browned. Remove the seared wild boar from the skillet and set it aside.
2. Sauté the Aromatics: In the same skillet, add the finely chopped onion and sauté for a few minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Deglaze with Red Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half.
4. Add Rosemary and Tomatoes: Return the seared wild boar meat to the skillet. Add the fresh rosemary sprig and the can of crushed tomatoes. Season with salt and black pepper to taste. Stir well to combine.
5. Simmer the Ragu: Reduce the heat to low and let the wild boar ragu simmer for 2-3 hours, stirring occasionally. The meat should become tender, and the sauce should thicken.

Assembling the Dish with Added Ingredients:

1. Serve the Tagliatelle with Wild Boar Ragu: Plate your cooked tagliatelle and ladle the 48-hour marinated wild boar ragu over the pasta.
2. Garnish with Parmesan: Generously garnish the dish with shaved Parmesan cheese.
3. Sprinkle with Fresh Rosemary: Finish by scattering fresh rosemary leaves over the top for aroma and flavor.

How To Make Fresh Seafood Home Made Tagliatelle

Making fresh seafood homemade tagliatelle with a new tomato dash, white wine, chili, and fresh parsley is a delightful dish that combines the flavors of the sea with the freshness of tomatoes and herbs. Here's a step-by-step guide:

Make the Tagliatelle:

1. Make a mound with the flour on a clean countertop and create a well in the center.
2. Crack the eggs into the well and add a pinch of salt.
3. Slowly start incorporating the flour into the eggs, mixing until a dough forms. If the dough is too dry, add a little water. If it's too sticky, add more flour.
4. Knead the dough for about 10 minutes until it's smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
6. Roll the dough into a thin sheet using a pasta machine or a rolling pin. Cut it into tagliatelle strips and set aside.

Prepare the Seafood and Sauce:

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and chopped onion. Sauté until they become translucent.
3. Add the sliced chili pepper and continue to sauté for a minute or two.
4. Add the seafood to the skillet and cook for a few minutes until it turns pink or open (for mussels and clams).
5. Pour in the white wine and let it simmer for a few minutes, allowing the alcohol to cook off.
6. Add the diced fresh tomatoes and season with salt and black pepper. Simmer for 5-7 minutes until the tomatoes break down and the sauce thickens slightly.

Cook the Tagliatelle:

1. Bring a large pot of salted water to a boil.
2. Cook the Tagliatelle in the boiling water for 2-3 minutes or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on it.
3. Drain the pasta and add it directly to the skillet with the seafood and sauce.

Finish and Serve:

1. Toss the Tagliatelle with the seafood and sauce until everything is well combined.
2. Garnish with fresh parsley.
3. Optionally, top with grated Parmesan cheese.
4. Serve your fresh seafood tagliatelle immediately, with a glass of white wine if desired.

Conclusion

It's easy to make your own Tagliatelle at home. But to make it more practical, you can order this pasta directly at Piccolino by phone or online at this link.

You can also come directly to Piccolino by booking a table in advance at this reservation link.

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