Tagliatelle is a hearty pasta with an Italian touch. How to cook real tagliatelle pasta Meat recipes

Now we will prepare a simple dish that has an amazing taste. Real pasta can only be tasted in Italy and in your own home - if you cook it yourself. Surprise your loved ones - they will definitely appreciate it.
For tagliatelle, we need only four ingredients: durum wheat flour, eggs, salt and excellent equipment that will knead, roll and cut. Of course, you can get by with your hands, a rolling pin and a knife, but making the right pasta by hand requires a lot of skill. By the way, classic tagliatelle are thin and flat strips of egg dough with a width of 5 to 8 mm. The Academy of Italian Cuisine decided in 1972 that the width of the tagliatelle should be exactly 8 millimeters.
Let's get started.

Ingredients
For pasta: durum wheat flour - 300 gr, eggs - 3 pcs., yolks - 3 pcs., a pinch of salt.
For the sauce: onion - ½ pc., garlic - 2 cloves, sliced ​​tomatoes in their own juice - 1 tbsp, olive oil - 1 tbsp, dried herbs (basil, oregano) - 1 tsp each, salt, pepper - to taste

Separate the yolks from the whites. We send flour, salt, whole eggs and yolks to the combine bowl. Knead the dough at the lowest speed. After 8-10 minutes, we take out the dough, lightly knead it, wrap it in parchment paper and let it stand for 15 minutes.
Many people ask why so much attention should be paid to food. I answer: the first people lived in paradise. Why weren't they there? Because they didn't eat what they needed. So let's watch what we eat.
While the dough is resting, make the sauce.
We take olive oil infused with rosemary, pour it into a heated pan. Finely chop the onion and fry until translucent. Add chopped garlic and tomatoes with juice, simmer for 5 minutes. Seasoned with spices and herbs. The sauce is ready.
We return to the test. It's ready; it remains to turn it into a paste. A miracle machine will help us with this - it has rollers to roll out the dough, and a noodle cutter. We divide the dough into four parts. We take a piece and roll out the dough with the help of rollers. We start with the largest thickness - No. 1. Let's move on to thickness #2. Next - the thickness that we need - No. 4. We get a thin and long layer. If you cut it into large squares, you get a blank for lasagna. And we will pass it through the noodle cutter - the pasta is ready!
By the way, according to legend, Italian pasta tagliatelle was invented as a gift for lovers. An unknown romantic chef invented it in honor of the wedding of Lucrezia Borgia. They say that he was inspired to create a culinary masterpiece by the blonde curls of the bride.
Add olive oil to boiling water and drop our delicious pasta into the pan. Tagliatelle should be cooked for 3-5 minutes from the moment of boiling, no more. Ready?
Drain the water, add a little olive oil to the tagliatelle, mix. Season the pasta with our sauce, decorate with coarsely chopped parsley.
Real Italian tagliatelle pasta is ready. It remains to add a glass of white wine, turn on the record Celentano and good mood. Enjoy!

©Uriel Stern Culinary School. Egg tagliatelle with tomato sauce– recipe (video and text).
From the series "Dinner in the City"

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Tagliatelle is the most popular type of pasta in Italian cuisine, just look at our top photo and you will immediately want to try this delicious dish. In Italy, all pasta is called pasta, there is even an opinion that they made talelli before they learned how to bake bread. Not particularly bothering, the Italians came up with the simplest recipe, based on two common and affordable ingredients - flour and water. At first, pasta was considered the food of the poor, but at the beginning of the 19th century it was recognized as a national dish that is popular all over the world. Let's learn together the tagliatelle recipe at home!

Delicious Italian Tagliatelle Recipes

To cook our today's "pasta" at home, you need to equip yourself with such kitchen utensils as a pasta cutter. If you do not have such an assistant, then you can take a well-sharpened knife and parchment paper to help you. The process of preparing these delicious pasta requires the following ingredients:

• 3 cups flour of the highest quality;
• 6 pieces of eggs;
• Salt.

The ingredients are clear, now we act step by step:

1. Sift the flour with a slide through a sieve.
2. We make a hole in the center of the hill and pour the eggs into the resulting recess.
3. Add a little salt and mix it all first with a fork, and then knead the dough with wet hands. As a result, we get a lump of elastic dough.
4. We divide the dough lagging behind the hands into parts, after which, each lump separately, roll out into thin plates (each side of the rolled out “pancake” must be sprinkled with flour).
5. We carefully roll the plates into a roll and cut with a sharp knife into rings 5-7 centimeters wide.
6. Lay out the finished noodles on parchment in a thin layer.
7. After the noodles have dried, they can be boiled or sent for indefinite storage in a jar.

Tagliatelle pasta is cooked over medium heat for 3 to 4 minutes in well-salted water. No need to rinse.

Cooking delicious tagliatelle pasta

Like any pasta, tagliatelle does not differ much from other pastas, since in fact, this is the usual unleavened dough, boiled in water. Only sauces and “dressings” make it tasty and unique. Best of all, this type of pasta, combined with thick meat sauce such as Bolognese. You can prepare fragrant tagliatelle sauce yourself, with a set of simple and affordable ingredients. First of all, we will share with you a simple and very tasty tagliatelle recipe in a creamy sauce.

Tagliatelle in creamy sauce - how to cook

Instructions for cooking this pasta has no difficulties, everything is as simple as always. We prepare the necessary list of products, and then we move step by step for our cooking scheme.

The ingredients are:

• Butter - 5 tablespoons;
• Pasta - 500 grams;
• Cream - 500 milliliters;
• Sage leaves - 10 pieces;
• Grated parmesan cheese, or any other hard cheese - 100 grams;
• Salt, black pepper - to taste.

The cooking scheme is as follows:

1. Place butter in a saucepan and melt over low heat.
2. Add sage leaves pre-cut into ribbons, mix thoroughly and leave to fry for another 1-2 minutes.
3. Then pour in the cream and, not forgetting to stir, evaporate the resulting sauce for several minutes. It is important that the sauce does not burn.
4. Put the finished tagliatelle in the sauce and mix. Sprinkle Parmesan on top and serve.

This dish is hearty and fragrant, which will come in handy for a romantic table.

Tagliatelle with mushrooms in a creamy sauce - one, two and you're done

The second recipe prepared by us for today is tagliatelle with mushrooms in a creamy sauce, this is a very tasty pasta with an amazing mushroom aroma, having tried this dish you will never forget it! Ingredients for cooking at home:

• Tagliatell - 300 grams;
• White mushrooms - 300 grams;
• White wine - 100 grams;
• Natural cream - 1 glass;
• Onion - 1 head;
• Garlic - 2 cloves;
• Olive oil, basil leaves, ground pepper, salt.

Cooking step by step with our chef's instructions:

1. Wash the mushrooms thoroughly and chop finely enough.
2. We clean the onion and garlic. Finely chop the onion and fry until golden brown.
3. Lightly fry the mushrooms in a separate pan.
4. We mix the contents of both pans, add the wine and, stirring with a spatula, let it evaporate completely. Pour the cream here, salt, pepper to taste.
5. On low heat, reduce the sauce by half and add finely chopped garlic.
6. Boil the tagliatelle and arrange in portions on plates. Top with onion-mushroom sauce and olive oil (no more than 1 tablespoon per serving).
7. We complete the decoration with grated hard cheese and basil leaves.

Tagliatelle with mushrooms is ready. Serve with light dry wine.

You can also cook tagliatelle with chicken - this version of the dish is more satisfying and ideal for a family dinner with a large family. And if you like pasta tagliatelle with seafood, then your choice is tagliatelle with shrimp, preparing such a pasta is just as simple as the pasta that we described above, the only white creamy sauce should be replaced with tomato and add more basil, preferably fresh leaves.

Video: cooking tagliatelle at home

Thanks to the Internet and free borders, kitchens different countries worlds intertwined in a single web. To enjoy the dish of the famous Italian chef, it is not necessary to go to this country now, but you can use his recipes and cook yummy at home.

We now call our familiar pasta pasta pasta and enjoy their renewed taste. Now from them we can cook not only naval pasta, but also pasta with different products and sauces. Today we will use tagliatelle nests and delicious sauce for a light, family dinner.

This dish is prepared quite simply and quickly, and the taste is very delicate.

Tagliatelle pasta with salmon

Kitchen appliances and utensils: frying pan, cutting board, knife.

Ingredients

Choosing the Right Ingredients

• Tagliatelle pasta- This is the name of the Italian egg noodles, which are rolled into portioned nests. They can be found in large supermarkets.
• There are several types of Italian pasta, which often differ only in appearance, and the composition of all is the same - water, flour and eggs. Therefore, if tagliatelle pasta is not sold in nearby stores, take any product similar to it.
• This dish contains smoked salmon. Thanks to him, the taste of the finished product will be spicy and noble. If desired, you can use any other type of red fish or seafood. For example, using the same principle, you can cook tagliatelle pasta with shrimp, replacing salmon with them.
• Cream You can take any fat content, as long as they are fresh.

Step by step recipe

1. Put the pan on the fire, send 2 tsp into it. butter and let it melt. Rinse the stalk of green onions, dry, finely chop and send to the pan, sauté for a couple of minutes.
2. Now you need to take 10 g of smoked salmon, cut into thin strips and send to the pan with onions and mix. Fry everything together for a couple of minutes.
   
   
3. Add here a pinch of freshly ground pepper, 5 g of brandy and set it on fire. Rinse two small cherry tomatoes, cut each into 4 pieces and send to the pan.
   
   
4. Send here 4 tbsp. l. cream and mix, let simmer for a couple more minutes and remove from heat.
   
   
5. Boil 1 liter of water in a saucepan, add 10 g of salt, put 90 g of tagliatelle pasta, bring to a boil and cook over low heat for 5 minutes. Then put the pasta in a colander and let the excess liquid drain.
   
   
6. Send the pasta to the saucepan with the sauce and mix. Rinse ⅓ bunch of parsley, finely chop and send to pasta.
   
   
7. Grate 30 g of parmesan on a fine grater and sprinkle our dish on top. Place on serving plate and garnish with red caviar.
   
   

• The packaging of tagliatelle nests indicates the cooking time, but you need to cook them for a minute less.
• For those who cook them often, this procedure is already remembered. Skilled cooks call it 1110 - in 1 liter of water you need to put 100 g of pasta and 10 g of salt.
• Such pasta is never washed with hot water, it is enough to let the liquid drain and immediately mix it with the hot sauce.
• Cream sauce is made from cream of any fat content., it all depends on your preferences.

video recipe

I suggest you watch a short but very informative video in which a famous chef tells and shows all the intricacies of cooking delicious Italian pasta.

https://youtu.be/oxx7MLTvA9c

And here is another very simple, but insanely delicious recipe for Italian tagliatelle pasta with porcini mushrooms and chicken. Such a dish can be a light dinner for the whole family and a delicious treat for guests.

Pasta tagliatelle with chicken and mushrooms

Servings: 1.
Kitchen appliances and utensils: frying pan, knife, cutting board.
Calories: 256 kcal per 100 g of product.
Cooking time: 20 minutes.

Ingredients

Step by step recipe

1. Boil 1 liter of water, add 1 tbsp. l. olive oil and a generous pinch of salt. Put 100 g of pasta and cook for 5 minutes. Send the finished pasta to a colander and let the water drain.
   
   
2. Rinse and peel one onion. Cut half of it into thin strips.
   
   
3. Wash 200 g of mushrooms, cut each in half and cut into thin layers.
   
   
4. Rinse and dry 200 g chicken breast and cut it into thin strips. You can also use any other type of chicken meat.
   
   
5. Heat up the pan with vegetable oil and send a bow to it. Saute until transparent, stirring occasionally. Then send mushrooms to the onion and fry until the liquid evaporates. Pour the chicken into the pan and fry, stirring occasionally. It will take about 10 minutes for the meat to be fully cooked.
   
   
6. Rinse a handful of basil leaves, finely chop and send to the pan. If there is little or no oil in the pan, you can add a little olive oil. Then salt and pepper to taste. Add 0.5 cups of cream of any fat content and ready-made pasta. Mix everything, simmer for a couple of minutes.
   
   
7. Grate the parmesan on a fine grater and send it to the pan, or sprinkle the already prepared dish in a serving plate.
   
   

video recipe

Dear readers, now I invite you to watch a short but very informative video that shows the whole process of making Italian pasta. You will see how to cut all the ingredients and what happens when fully cooked.

Feed options

• Use tongs to scoop out the pasta onto a flat serving dish and pour the remaining cream sauce.
• Serve hot pasta, garnished with basil leaves.
• Sprinkle the finished dish with parmesan.

cooking options

• So we learned how to cook delicious Italian tagliatelle pasta at home. And now I want to leave for you a few more simple, but very delicious recipes.
  Bolognese pasta is very popular. The highlight of her taste is that classic recipe the sauce for it is stewed for a very long time, at least two hours. I only had the patience to wait that long twice, but the taste of the resulting dish was worth it. I recommend that you try to cook such a dish according to this recipe.
• And let's not forget the recipe. This dish is prepared with fried bacon and a creamy sauce made from cream, egg yolks and parmesan. It is very tasty to eat such food freshly prepared with light salad from fresh vegetables.
• And here is our answer to Italian pasta - spaghetti with cheese. They were one of the best options for eating pasta until we learned Italian recipes.
• If you like egg noodles, you can use the recipe and cook first and second courses with various sauces from it.

Dear readers, I hope that today I was useful to you, and pasta according to the above recipes is already ready on your table. If during the cooking process you have any questions or suggestions, you can leave them in the comments, I will definitely take a look. And now I wish you success and bon appetit!

In one of the regions of Italy called Emilia-Romagna, there is original recipe traditional egg pasta - “Pasta tagliatelle” (in Italian it sounds tagliatelle). The pasta got its name from the name of the variety of noodles from which it is prepared. From this variety of noodles (by no means from spaghetti!) Traditional pasta in Bologna is prepared.

This pasta is served with the world-famous bolognese sauce (in Italian it sounds like tagliatelle alla bolognese). One of the noodle options for this dish is pizza egg noodles.

There is an ancient legend about the origin of tagliatelle pasta, which says that the first creator of the dish was a virtuoso chef with a rich culinary imagination named Tagliatelle. He personally invented this culinary masterpiece and brought it to life for the first time in 1487.

The pasta was prepared especially for the wedding day of the beloved Lucrezia Borgia, the illegitimate daughter of Pope Alexander the Fifth. The blond curls of the beautiful Lucrezia inspired the exalted culinary specialist to create a recipe.

In the future, this type of paste received universal recognition. Tagliatelle noodles are flat, thin strips of dough, the usual width of which varies from five to eight centimeters.

And finally, in the Chamber of Commerce and Industry of the city of Bologna in 1972, this pasta recipe was officially registered.

How to cook tagliatelle?

Next, we will talk about the recipe as close as possible to the original. It would not be superfluous if the hostess has a special noodle cutter in the arsenal, but if there is none, then it is quite possible to do without it, because in the old days there were no such devices at all. We also need a well-sharpened knife and waxed paper.

Dough Ingredients:

• 1.5 cups hard-wheat flour of the highest grade;
• about 50 grams of the same flour for sprinkling the table before kneading and rolling noodles;
• 3 chicken eggs (only necessarily fresh);
• table salt - on the tip of a knife.

Cooking:

1. Before starting cooking, you need to sift all the flour. Then, on the surface intended for kneading the dough, pour the flour into a pea, in the center of which we make a recess, into which we then beat the eggs and salt. Mix all ingredients thoroughly with a fork.
2. We continue to knead the dough, gradually adding flour in small portions. We knead until the dough stops sticking to the surface of the table. Ideally, the dough should be elastic and plastic.
3. Then, if you have a noodle cutter, then we make noodles from the dough according to its instructions. Or cut the tagliatelle by hand. To do this, you need to roll out the dough into a thin layer of a small size, sprinkle the rolled layer with flour on both sides and twist it into a spiral.
4. Then chop with a sharp knife and unfold. We lay out the resulting tagliatelle strips on parchment paper previously sprinkled with flour and leave to dry. Finished tagliatelle strips should not stick to each other.
5. Tagliatelle noodles prepared in this way can be cooked, like other pasta products, from five to seven minutes until al dente (which translates as “to the tooth”). Well-dried noodles can be stored for quite a long time.

Tagliatelle is prepared with various additions, it can be salmon and mushrooms and even shrimp.

Tagliatelle recipe with porcini mushrooms

Ingredients:

• 300 grams of tagliatelle noodles;
• 300 grams of porcini mushrooms (not necessarily fresh for this recipe, it is allowed to take frozen ones);
• 80 - 100 ml. white natural wine that does not have a pronounced aroma;
• natural milk cream one glass;
• 1 medium onion;
• 1-2 garlic cloves;
• 150 grams of hard cheese (it is preferable to use Parmesan);
• fresh basil - a few leaves;
• salt and pepper to taste.

Cooking:

1. Mushrooms should be thoroughly washed and cut into smaller pieces. Also peel the onion and garlic. Then chop the onion and brown in a pan until light golden. Mushrooms should be fried in a separate bowl until they get a pleasant golden color.
2. In the next step, combine the contents of the two pans, pour wine and mix. We keep the pan on the fire to evaporate the wine vapors, stirring constantly. Then add cream, salt and sprinkle with freshly ground pepper (you can grind several peas of different varieties in a mill).
3. Reduce the pasta sauce by about half. Add chopped garlic at the end so that it does not lose its flavor during cooking. Boil the pasta to the state of “to the tooth”, then recline in a colander.
4. Put the pasta on portioned plates, add a small amount of onion-mushroom sauce, season with a spoonful of olive oil. To top it off, we rub cheese on top of our dish and decorate it with basil leaves. White table wine will harmonize with such a paste.

Related articles:

Tagliatelle pasta (Italian) - a traditional type of classic Italian egg pasta, is a type of noodle, comes from the Emilia-Romagna region. This variety of noodles is the main typical pasta in Bologna. Tagliatelle pasta (and not spaghetti at all!) is traditionally served with bolognese sauce (tagliatelle alla bolognese, Italian). One of the varieties of egg tagliatelle noodles is pizzoccheri.

According to legend, tagliatelle pasta was invented by a skilled chef, Tagliatelle, who has a wide culinary imagination. The recipe was invented in 1487 in honor of the wedding of the illegitimate daughter of Pope Alexander V, the beautiful Lucrezia Borgia, with Alfonso I d'Este. The main prototype that inspired the romantic chef was the blond curls of Lucrezia Borgia. Subsequently, this type of paste became widespread. Tagliatelle noodles are flat thin strips of dough with an average width of 5-8 mm. In 1972, the tagliatelle recipe was officially registered at the Chamber of Commerce and Industry of Bologna.

How to cook tagliatelle?

So, tagliatelle, the recipe is close to authentic. It’s good if you have a special noodle cutter on your farm, but you can do without this device, presumably, that’s how it was originally prepared. You will also need parchment paper and a sharp knife.

Dough Ingredients:

• 1.5 cups of good durum wheat flour (a little more flour is needed for manipulation during the cooking process);
• 3 fresh chicken eggs;
• 1 pinch of salt.

Cooking:

Pour flour (necessarily sifted) on the work surface with a slide. Let's make a hole in the center. Pour the eggs into the hole and salt. Mix gently with a fork. Knead the dough, gradually adding flour. Knead the dough until it stops sticking to the work surface. The dough should be springy and elastic. Further, if there is a noodle cutter, use it as written in the instructions. You can cut the tagliatelle by hand. We roll out a small thin layer, sprinkle with flour on both sides and turn it into a spiral. Cut with a sharp knife and unfold. We spread the straightened tagliatelle on a sheet of parchment paper, sprinkled with flour, and dry it. Tagliatelle should not stick to each other. Dried tagliatelle can be cooked like regular al dente pasta for 5-10 minutes. Dried products can be stored for a long time.

mushroom tagliatelle recipe

You can cook tagliatelle with shrimp, tagliatelle with mushrooms, tagliatelle with salmon. Recipe for tagliatelle with porcini mushrooms.

Ingredients:

• 300 g tagliatelle;
• 300 g of porcini mushrooms (you can fresh-frozen);
• 80-100 ml of table white wine (ideally, unsulphated and odorless);
• a glass of natural milk cream;
• a little olive oil;
• 1 onion;
• 1-2 cloves of garlic;
• 150 g hard cheese(ideally Parmesan);
• fresh basil leaves;
• salt;
• pepper.

Cooking:

Rinse the mushrooms and chop finely enough. Peel the onion and garlic. Finely chop the onion and fry until light golden brown. V In a separate large pan, fry the mushrooms, too, until golden brown. Mix the contents of both pans, add the wine and let it evaporate over low heat, stir with a spatula. Now pour in the cream, add salt, add freshly ground pepper (we use peas of different varieties and types of pepper). Reduce the sauce by about half. At the end of the process, add chopped garlic. Boil the tagliatelle al dente and drain in a colander. Put the tagliatelle portions on plates, add the onion-mushroom mixture and 1 tablespoon of olive oil. Sprinkle with grated cheese. Decorate with basil leaves and serve with light table wine.