Italian tagliatelle pasta. How to make real tagliatelle pasta. Tagliatelle with Lemon Cream and Arugula - Recipe

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 pasta with tomato sauce - recipe (video and text).
From the series "Dinner in the City"

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Hello! Today we will not cook, but we will be educated)) I will tell you about a very traditional type of pasta - tagliatelle - and one of the legends associated with it.

So, tagliatelle- a typical pasta of Bologna, one might say "the face of the city", it is she, and not spaghetti, as many mistakenly believe, that is served with bolognese sauce.

The width of Bologna tagliatelle must be 8 mm - and this is practically a sacred rule, so much so that in 1972 the Academy of Italian Cuisine and the Order of Tortellino decided to officially register with the Chamber of Commerce and Industry of Bologna the recipe for making tagliatelle and their width, which should be 12.270 of the width of the wall of the Tower Asinelli (Torre degli Asinelli). The history of the birth of tagliatelle is surrounded by secrets, which is why many stories and beliefs about this pasta were born among the people. In the Italian regions, such stories about the origin of local dishes are common: they are created with the intention of strengthening the spirit of patriotism, as, for example, in the case of tortellini, which, according to the historian Cherry, were invented in Castelfranco Emilia (but I will tell you about this another time ), in other cases, these stories, by linking the origin of certain dishes or products with exceptional events or famous historical figures, give this dish or product more authority ... remind me also to tell you the story of one of the most famous Italian desserts - tiramisu ... very spicy story ))
But back to tagliatelle. It is said that this story was invented in 1931 by the Bolognese humorist Augusto Maiani in order to ennoble the origin of the famous pasta. He claimed that in 1487 Giovanni II Bentivoglio, the ruler of Bologna, asked his head chef Mastro Zefirano to host a magnificent reception in honor of Lucrezia Borgia (pictured!). The beautiful Lucrezia was on her way to Ferrara for her wedding to Duke Alfonso D'Este, which is why Bentivoglio wished to honor her visit with a dinner party. Chef Zefirano, according to historians, outdid himself: at an unforgettable banquet on a table among partridges, pigeons and other truffles, a completely new pasta was presented - tagliatelle (from the verb tagliare (tagliare) - to cut): long sheets of lasagna were specially cut into narrow strips in honor of the beautiful curly blond hair of the bride, who went down in history as a femme fatale, on the one hand, and a victim of her infamous family, on the other.
By the way, Lucretia from birth was, as they say now it-girl)) because her father was a little, a lot of Pope Alexander VI.

And here's another gothic tagliatelle for you)) Such a rich color is achieved thanks to cuttlefish ink.

Tagliatelle is a purely Italian dish, you will not find it in any cuisine anymore. Tagliatelle, the recipe of which we will give below, is suitable for both ordinary lovers and gourmets. So, how do you cook tagliatelle?

Classic tagliatelle - recipe

The Italian name for this tagliatelle recipe is tagliatelle verdi.

Recipe ingredients for making green tagliatelle

Cooking green tagliatelle

To prepare the tagliatelle according to the recipe, rinse the spinach thoroughly in water.

Bring water (without salt) to a boil, throw in spinach for 2 minutes (if the leaves are hard, you can cook longer). Remove the cooked spinach from boiling water and immediately put it in ice (so that the leaves do not lose their rich green color). Squeeze properly. Whisk the spinach until pureed according to the tagliatelle recipe.

Pour the flour in a slide, break the eggs in the center, pour in the olive oil and spinach mass and knead the dough. If the dough is dry and does not come together, you can add a little water, and if the dough is liquid, add a little flour. It is most convenient to knead the dough in a food processor to prepare tagliatelle according to the recipe.

Roll the dough into a ball and cover with plastic wrap or a damp cloth. Leave to "rest" for 40 minutes in the refrigerator. Roll out the dough into thin layers of pasta (2 mm) and cut them on the tagliatelle (using a special machine or a knife).

How to make gourmet tagliatelle recipe

The Italian name for this tagliatelle recipe is: tagliatelle verdi alia buongustaia

Tagliatelle Recipe Ingredients:

• 320 g pasta (green tagliatelle)
• 50 g frozen peas
• 2 pieces of ham (prosciutto cotto)
• 6 art. l. bolognese sauce
• 125 ml cream
• 4 champignons
• 80 g parmesan
• 1 sprig rosemary or thyme
• 60 g butter
• 1 sprig parsley salt, pepper

For the tagliatelle bolognese:

• 500 g lean beef
• 1 carrot
• 2 celery stalks
• 1 bulb
• 2 garlic cloves
• 1 sprig sage or thyme
• 1 sprig rosemary
• 4-5 art. l. olive oil
• 100 ml dry red wine
• 250 g peeled tomatoes in their own juice
• 4-5 ladles of vegetable broth (or water)
• 1 bay leaf
• 50 g butter
• salt pepper

To prepare the tagliatelle according to the recipe, boil the peas in salted water, then cool in cold water (so that they do not lose their rich green color).

Cut the ham into small pieces, pre-wash the mushrooms, remove the legs and peel. Fry all this in butter, pepper. As soon as the water from the champignons evaporates, add a couple of chopped rosemary leaves and bolognese sauce, hold on the fire for a couple more minutes and add cream and peas, you can sweat for a couple more minutes on the fire (see for yourself - so that the sauce turns out to be the right consistency, not too liquid), according to the tagliatelle recipe.

Boil tagliatelle in salted water (at the rate of 6 liters of water per 1 kg of pasta) until al cente (the crust should remain elastic).

Serve the tagliatelle with the sauce, sprinkled with parmesan and chopped parsley, to prepare the tagliatelle according to the recipe.

For the bolognese, finely chop the carrots, celery, onion and garlic. Pass the meat through a meat grinder. Heat olive oil and butter in a saucepan, add bay leaf, sage or thyme and chopped vegetables. Lightly fry over medium heat - about 6 minutes. Add the minced meat, salt and pepper and cook, stirring and breaking up the meatballs, until all the liquid has evaporated. Pour in red wine. Cook until it evaporates. Add tomatoes, 4-5 ladles of vegetable broth and a sprig of rosemary, according to the tagliatelle recipe. Simmer for 40 minutes on low heat under a loosely closed lid.

How to cook chicken tagliatelle recipe

4 servings of chicken tagliatelle:

• 2 tbsp. spoons of olive oil
• 1 red onion (cut into segments)
• 350 g tagliatelle (long flat noodles)
• 1 garlic clove (chopped)
• 350 g chicken (cut into cubes)
• 300 ml dry vermouth
• 3 art. tablespoons chopped herb mixture
• 150 ml cottage cheese
• salt and ground black pepper
• chopped fresh mint for garnish

chicken tagliatelle recipe

To make this chicken tagliatelle recipe, heat the oil in a large skillet and sauté the onion in it for 10 minutes. The onion should become soft.

Cook pasta in plenty of salted boiling water according to package directions to make chicken tagliatelle.

Add the garlic and chicken to the skillet and cook for 10 minutes, stirring occasionally, until the chicken is browned and cooked through.

Pour in the vermouth, bring to a boil and cook over high heat until the wine is reduced by half, according to the chicken tagliatelle recipe.

Stir in herbs, cottage cheese, salt and pepper. Heat up but do not bring to a boil.

Drain the pasta in a colander and stir in the sauce. Garnish with chopped mint and serve immediately.

Tagliatelle with truffles - recipe

Ingredients for truffle tagliatelle

• 400 g plain flour, plus a little for dusting
• 4 eggs
• 100 g butter
• 100 g prosciutto, diced
• 50 g parmesan, freshly grated
• 100 g black truffles, ideally from Dovadola (Forlì), cut into thin strips

Tagliatelle recipe step by step

To make tagliatelle according to the recipe, use flour and eggs to make a firm, elastic pasta dough. Roll it out very thinly on a lightly floured surface and cut into strips 5 mm wide. For the sauce, melt the butter in a frying pan, add the prosciutto and sauté over medium heat until softened but not dark.

Meanwhile, add the tagliatelle to a large pot of simmering salted water and cook until al dente, then drain in a colander and toss into the pan with the prosciutto and butter. Add Parmesan and mix thoroughly. Transfer the tagliatelle to a warmed serving platter and garnish with the truffle strips.

Tagliatelle with Lemon Cream and Arugula - Recipe

Tagliatelle Ingredients

• 250 ml fresh cream finely grated
• zest and juice of 2 lemons
• 320 g egg tagliatelle
• 150 g arugula leaves, coarsely chopped
• 150 g parmesan, freshly grated
• salt and pepper

Tagliatelle step by step

To prepare the tagliatelle according to the recipe, pour the crème fraîche into a bowl, stir in the lemon zest and juice, and season with salt and pepper. Boil salted water in a large saucepan and cook the tagliatelle until al dente; dry and return to the pan, according to the tagliatelle recipe. Pour sauce over pasta, add arugula and Parmesan and stir to combine. Serve with the rest of the parmesan.

MEAT RECIPES

FISH RECIPES

SECOND DISH RECIPES

Thanks to the Internet and free borders, the cuisines of different countries of the world are intertwined into 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 a delicious sauce for an easy, 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 is the same for all - 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 of chicken breast and cut it into thin sticks. You can also use any other type of chicken meat.
   
   
5. Heat a frying pan with vegetable oil and add onion 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 the pasta onto a flat serving platter and top with 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 some more simple, but very tasty recipes.
  Bolognese pasta is very popular. The highlight of its taste is that, according to the 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 a light salad of 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!

Tagliatelle (Italian: tagliatelle) is a type of noodle, a classic Italian pasta from the Emilia-Romagna region. Tagliatelli are long flat ribbons 0.65 - 1 cm wide, similar in shape to fettuccine. Usually tagliatelle is served with various types of sauces, the most common serving option is with meat bolognese sauce (Italian tagliatelle alla bolognese).

According to legend, tagliatelle was invented in 1487 during the Renaissance. The court chef was inspired by Lucrezia Borgia's hairstyle on her wedding day to Alfonso I d'Este. The dish was called Tagliolini di pasta e sugo, alla maniera di Zafiran (Tagliolini made from dough with Zafiran's sauce) and was served on silver platters.

Tagliatelle are made from durum wheat and have a wide variety of shapes: nests, bows, rice, shells, etc. Traditional Italian pasta should be "al dente", that is, a little undercooked.

Recipe 1 - Pasta - tagliatelle with champignons

Ingredients:
250 g tagliatelle
250 g champignons
1-2 tbsp. l olive oil
2 cloves of garlic
2 tbsp. l white wine
A pinch of dried rosemary
A pinch of dried basil
150 g cream
Parmesan
2 green onion feathers
Salt

Cooking method:
Fry 2 cloves of garlic in olive oil, either whole or cut in half, until golden brown.
Then spread the garlic. Remove the skin from the mushrooms and rinse under cold water. Then cut them into slices and add to the pan.

You do not need to add more olive oil, because after 5-10 minutes the mushrooms will release juice.
- Mix them, salt and add cream. Let simmer over low heat for about 10 minutes. Then add white wine, basil and rosemary (dried herbs were used in this recipe), bring to a boil.
- Add a handful of finely grated Parmesan, and turn off.
Mushroom tagliatelle sauce is ready.

5 minutes before the end of the preparation of the sauce, start cooking the tagliatelle. Put the tagliatelle “nests” into boiling water and cook them for no more than 4-5 minutes, because they should be “al dente” - slightly undercooked. Serve tagliatelle with mushrooms as follows: put the pasta on a large spacious plate and carefully add mushrooms to the center with a spoon. Sprinkle the top of the dish with finely chopped green onions and grated parmesan, which can either be grated on a coarse grater, or, using a potato peeler, cut into slices. Bon appetit.

Recipe 2 - Pasta - Tagliatelle Porcini (with porcini mushrooms)

You will need:
- 320 g tagliatelle
- 80 g dry porcini mushrooms
- extra virgin olive oil
- 1 teaspoon medium roast coffee
- fresh parsley
- 1 clove of garlic
- salt and pepper

Cooking:
Soak the mushrooms in warm water for at least 4 hours. Strain the water from the mushrooms and set it aside.

In a non-stick frying pan, heat a little olive oil with garlic over low heat, a little later add lightly squeezed mushrooms. Let it soak in and add the water left over from the mushrooms. Add coffee and mix well. Salt and pepper, cook over medium heat for 10 minutes.

Boil the tagliatelle in the water left over from the mushrooms. Drain the water when the tagliatelle is slightly undercooked and place in the skillet with the sauce. Bring to a boil and sprinkle with chopped parsley. Serve right away.

Recipe 3 - Pasta - tagliatelle with mushrooms of different varieties

Ingredients:
Tagliatelle 400 g. Salt, pepper to taste. Olive oil 4 tablespoons.
Onions (finely chopped) 3 pcs. A mixture of different mushrooms (cut) 400 g.
Thyme to taste. Rosemary to taste. Garlic (chopped) 1 clove. Bacon or bacon (thin slices) 50 g Chicken broth 200 g Whipped cream 200 g
Pieces of turkey or chicken fillet 200 g. Grated parmesan 3 tablespoons.

Cooking:
Boil the pasta (macaroni) in salted water, adding 2 tablespoons of olive oil to the water. Throw it away.
Fry the onion in hot olive oil. Add mushrooms, thyme, rosemary, garlic, bacon or bacon, fry for another 5-7 minutes. Pour in the broth, put the whipped cream, simmer for 10 minutes over low heat. Preheat oven to 200? C. Fry the turkey fillets in olive oil for 3 minutes. Add the fillet pieces to the mushroom sauce. Place the tagliatelle in a dish, pour the mushroom sauce on top, sprinkle with cheese. Put the dish in the oven, lightly bake until golden brown.
Preparation time: 10 min. Cooking time: 20 min. Servings: 4 servings.

Recipe 4 - Pasta - tagliatelle with ham and mushrooms.

Ingredients
Pasta "Tagliatelle" with spinach 300 gr.
Ham "Dymov" with pistachios and walnuts 150 gr.
Mushrooms 200 gr.
1 garlic clove (pressed)
Cream 23% 150 gr.
Cheese "Rambol" with nuts 70 gr.
Cheese "Parmesan" 70 gr. (on a fine grater)
Olive oil, salt, pepper.

Cooking method
Let's cook Tagliatelle.
Put the garlic in the heated olive oil, then the mushrooms...
Fry for 3-4 minutes...
Then add the ham, cut into strips and fry, stirring, for another 3-4 minutes.
In a separate bowl, mix the cream and "Rambol" with a fork or mixer. The resulting mixture is added to the mushrooms, removed by this time from the fire. Salt, pepper. The sauce is ready.
Place the tagliatelle in a colander and let the water drain.
Mix well with the sauce, two spoons ... sprinkle generously with "Parmesan" and immediately serve.