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  • Writer's pictureGeorgie

Step by Step: homemade Tagliarini

Updated: Aug 18, 2020

(with pasta machine)


This was my first attempt at making homemade pasta and I was very chuffed with the result! There are lots of different types of pasta you can explore, from Pappardelle (thickest), Tagliatelle, Tagliarini, Ravioli, to Capellacci (thinnest). Now, I wouldn't say making fresh pasta from scratch is a walk in the park, but hopefully some of these top tips will guide you through!


I have begun my pasta journey with Tagliarini, a middle ground for pasta thickness and difficulty.


STEP 1: Start by pouring 300g of Tipo '00' flour in a large mixing bowl. Make a well in the flour and pour 3 large eggs in the space.


STEP 2: Using your fingertips gradually mix the eggs with the flour bit by bit until everything is combined.


STEP 3: Start kneading your pieces of dough until they eventually form one smooth lump of dough!

Using some elbow grease, knead and work your dough with your hands, squashing, bashing, reshaping it to develop the gluten in the flour (otherwise your pasta will be too soft!). When your dough begins to feel smooth and silky rather than rough it'll be ready.


STEP 3: Wrap in cling film and leave to rest in the fridge for at least 30 minutes.


STEP 4: Dust your work surface with more flour and secure your pasta machine safely to the countertop. Set it to the widest setting. Take a piece of dough (about satsuma size) and press it out flat, dusting it with flour if it sticks at all.

STEP 5: Roll the lump of pasta through the machine, folding it over a few times and doing the same again to work the dough through, smoothing it out.


STEP 6: Gradually click the machine up a setting each time (so the width is getting thinner), until you're on a 6 or 7 and the pasta is feeling smooth and silky thin.


STEP 7: Depending on what pasta shape cutters you have for your machine you can pick whatever you feel like. Feed your pasta sheets through the pasta cutter and ensure to dust with more flour so that it doesn't stick together and form a lump of stringy pasta!


STEP 8: Repeat this with the rest of your dough in small bits.


TOP TIP: whilst you're working through your pieces of dough, cover the cut pasta in a bowl with a damp tea towel to ensure it doesn't dry out.


STEP 9: Boil the pasta in salted water for about 4 minutes (always taste a piece to check).


STEP 10: Enjoy!

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