Spaghetti tagliatelle. How to make real tagliatelle pasta. Ingredients for making tagliatelle with truffles

Now we will prepare a simple dish that has amazing taste. You can only taste real pasta in Italy and at home - if you cook it yourself. Surprise your loved ones - they will definitely appreciate it.
For tagliatelle we need only four components: 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 preparing the right pasta by hand requires considerable skill. By the way, classic tagliatelle is thin and flat strips of egg dough from 5 to 8 mm wide. The Academy of Italian Cuisine decided in 1972 that the width of tagliatelle should be exactly 8 millimeters.
Let's get started.

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

Separate the yolks from the whites. Place flour, salt, whole eggs and yolks into the bowl of a food processor. Knead the dough at the lowest speed. After 8-10 minutes, take out the dough, knead it lightly, wrap it in parchment paper and let it rest for 15 minutes.
Many people ask why so much attention should be paid to food. I answer: the first people lived in paradise. Why were they not there? Because they ate the wrong thing. So let's watch what we eat.
While the dough is resting, let's make the sauce.
Take olive oil infused with rosemary and pour it into a heated frying pan. Finely chop the onion and fry it until translucent. Add chopped garlic and tomatoes with juice, simmer for 5 minutes. Season with spices and herbs. The sauce is ready.
Let's return to the test. It's ready; All that remains is to turn it into a paste. A miracle machine will help us with this - it has both rollers for rolling out the dough and a noodle cutter. Divide the dough into four parts. Take a piece and roll out the dough using rollers. We start with the largest thickness - No. 1. Let's move on to thickness No. 2. Next is the thickness that we need - No. 4. We get a thin and long layer. If you cut it into large squares, you will get a preparation for lasagna. And we'll put it through a noodle cutter - the pasta is ready!
By the way, according to legend, Italian tagliatelle pasta was invented as a gift for lovers. An unknown romantic chef invented it in honor of the wedding of Lucrezia Borgia. They say that to create culinary masterpiece he was inspired by the bride's blonde curls.
Add olive oil to boiling water and place our delicious pasta in the pan. Tagliatelle should be cooked for 3-5 minutes from the moment it boils, no more. Ready?
Drain the water, add a little olive oil to the tagliatelle, stir. Season the pasta with our sauce and garnish with coarsely chopped parsley.
Real Italian tagliatelle pasta is ready. All that remains is to add a glass of white wine, turn on the Celentano recording 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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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 mouth-watering dish. In Italy, all pasta is called pasta; there is even an opinion that they made tallelli before they learned how to bake bread. Without bothering too much, the Italians came up with the simplest recipe, based on two common and affordable ingredient - 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 National dish, which is popular all over the world. Let's learn the tagliatelle recipe at home together!

Recipes for delicious Italian tagliatelle

To prepare our current “pasta” at home yourself, you need to equip yourself with such kitchen utensils as a noodle 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 premium flour;
• 6 pieces of eggs;
• Salt.

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

1. Sift the flour through a sieve.
2. We make a hole in the center of the slide and pour the eggs into the resulting depression.
3. Add a little salt and first mix it all with a fork, and then knead the dough with wet hands. The result is a lump of elastic dough.
4. We divide the dough that lags behind our hands into parts, after which we roll out each lump separately 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 them with a sharp knife into rings 5-7 centimeters wide.
6. Spread the finished noodles on parchment in a thin layer.
7. After the noodles have dried, they can be boiled or stored in a jar indefinitely.

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

Cooking delicious tagliatelle pasta

Like any pasta, tagliatelle is not particularly different from other pastas, since in essence it is ordinary unleavened dough, boiled in water. What makes it tasty and unique is solely its sauces and dressings. This type of pasta is best combined with thick meat sauce, such as Bolognese. You can prepare aromatic tagliatelle sauce yourself, using a set of simple and affordable ingredients. First of all, we will share with you a simple and very tasty recipe for tagliatelle in creamy sauce.

Tagliatelle in creamy sauce - how to cook it correctly

The instructions for preparing this pasta do not have any difficulties, everything is as simple as always. We prepare the necessary list of products, and then follow our cooking scheme step by step.

The ingredients are:

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

The preparation 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, remembering to stir, evaporate the resulting sauce for several minutes. It is important that the sauce does not burn.
4. Place the finished tagliatelle into the sauce and stir. Sprinkle Parmesan cheese on top and serve.

This dish is hearty and aromatic, perfect for a romantic table.

Tagliatelle with mushrooms in creamy sauce - one, two and done

The second recipe we have prepared for today is tagliatelle with mushrooms in a creamy sauce, this is a very tasty pasta with an amazing mushroom aroma, once you try this dish you will never be able to forget it! Ingredients to prepare at home:

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

Let's cook step by step following our chef's instructions:

1. Wash the mushrooms thoroughly and chop them quite finely.
2. Peel the onions and garlic. Finely chop the onion and fry until golden brown.
3. In a separate frying pan, lightly fry the mushrooms.
4. Mix the contents of both frying pans, add wine and, stirring with a spatula, let it evaporate completely. Pour the cream here, salt and pepper to taste.
5. Over low heat, reduce the sauce by half and add finely chopped garlic.
6. Boil the tagliatelle and place in portions on plates. Water the onion on top mushroom sauce and olive oil (no more than 1 tbsp 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 prepare tagliatelle with chicken - this version of the dish is more satisfying and ideal for family dinner surrounded by a large family. And if you like tagliatelle pasta with seafood, then your choice is tagliatelle with shrimp. This pasta is prepared just as simply as the pastas that we described above, the only thing you need to do is replace the white creamy sauce with tomato sauce and add more basil, preferably fresh leaves.

Video: cooking tagliatelle at home

Thanks to the Internet and free borders, kitchens different countries worlds are intertwined into a single web. To enjoy the dish of a famous Italian chef, you don’t have to go to this country now, but you can use his recipes and cook delicious food at home.

We now call our familiar pasta pasta and enjoy its updated taste. Now we can use them to prepare not only navy-style pasta, but also pasta with various products and sauces. Today we will use tagliatelle nests and 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 is the name of Italian egg noodles that 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, but all have the same composition - water, flour and eggs. Therefore, if tagliatelle pasta is not sold in nearby stores, take any product similar to it.
• This dish includes smoked salmon . Thanks to it, the taste of the finished product will be piquant and noble. If desired, you can use any other type of red fish or seafood. For example, using the same principle, you can prepare tagliatelle pasta with shrimp, replacing salmon with them.
• Cream You can take any fat content, the main thing is that they are fresh.

Step by step recipe

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

• The package with tagliatelle nests indicates the cooking time, but they need to be cooked a minute less.
• For those who cook them often, this procedure has already been remembered. Skilled chefs 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 sauce while hot.
• Cream sauce is prepared 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 explains and shows all the intricacies of preparing delicious Italian pasta.

https://youtu.be/oxx7MLTvA9c

Here is another very simple but incredibly tasty recipe for Italian tagliatelle pasta with porcini mushrooms and chicken. This dish can become light dinner for the whole family and delicious treat for guests.

Tagliatelle pasta with chicken and mushrooms

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

Video recipe

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

Serving options

• Use tongs to spread the paste onto a flat surface. portioned dish, and pour the remaining on top cream sauce.
• Serve the pasta hot, garnished with basil leaves.
• Sprinkle the finished dish with Parmesan.

Cooking options

• So we learned how to prepare delicious Italian tagliatelle pasta at home. And now I want to leave you with a few more simple, but very delicious recipes.
  Pasta Bolognese is very popular. The highlight of its 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 using this recipe.
• And let's not ignore 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 Italian pasta– —spaghetti with cheese—. They were one of the best options for using pasta, until we learned Italian recipes.
• If you like egg noodles, you can use the recipe and prepare first and second courses from it with various sauces.

Dear readers, I hope that today I was useful to you, and the 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 is a purely Italian dish; you won’t find it in any cuisine anymore. Tagliatelle, the recipe for which we give below, is suitable for both ordinary lovers and gourmets. So, how to cook tagliatelle?

Classic tagliatelle - recipe

The Italian name for this tagliatelle recipe is tagliatelle verdi

Recipe ingredients for green tagliatelle

Cooking green tagliatelle

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

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

Pour the flour into a heap, break the eggs into the center, pour in the olive oil and spinach mixture and knead the dough. If the dough is a little 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 into tagliatelle (using a special machine or 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 slices ham (prosciutto cotto)
• 6 tbsp. l. bolognese sauce
• 125 ml cream
• 4 champignons
• 80 g parmesan
• 1 sprig rosemary or thyme
• 60 g butter
• 1 sprig of parsley salt, pepper

For the bolognese for tagliatelle:

• 500 g lean beef
• 1 carrot
• 2 stalks of celery
• 1 onion
• 2 cloves garlic
• 1 sprig sage or thyme
• 1 sprig rosemary
• 4-5 tbsp. 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 tagliatelle according to the recipe, boil the peas in salted water, then cool in cold water (so as not to lose their rich green color).

Cut the ham into small pieces, wash the mushrooms first, remove the stems and peel. Fry all this in butter and pepper. As soon as the water from the champignons has evaporated, add a couple of chopped rosemary leaves and Bolognese sauce, keep on the fire for a couple more minutes and add cream and peas, you can simmer 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 the 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, sprinkle with Parmesan and chopped parsley to prepare the tagliatelle according to the recipe.

For the bolognese, chop the carrots, celery, onion and garlic very finely. 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 chopped meat, add salt and pepper and cook, stirring and kneading the meat lumps, 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 over low heat with the lid loosely closed.

How to cook tagliatelle with chicken - recipe

4 servings of tagliatelle with chicken:

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

Chicken tagliatelle recipe

To make the chicken tagliatelle recipe, heat the oil in a large frying pan and fry the onion 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 pan 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 has reduced by half, according to the chicken tagliatelle recipe.

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

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

Tagliatelle with truffles - recipe

Ingredients for making tagliatelle with truffles

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

Step-by-step recipe for making tagliatelle

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

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

Tagliatelle with lemon cream and arugula - recipe

Ingredients for making tagliatelle

• 250 ml creme fraiche, 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

Step-by-step preparation of tagliatelle

To prepare the tagliatelle according to the recipe, pour the crème fraiche into a bowl, stir in the lemon zest and juice, and season with salt and pepper. Bring salted water to a boil in a large saucepan and cook tagliatelle until al dente; drain and return to the pan according to the tagliatelle recipe. Pour the sauce over the pasta, add the arugula and Parmesan and toss to combine. Serve with the remaining Parmesan.

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Surely such a dish as tagliatelle is known. What kind of food is this? If you don’t know, we’ll tell you now.

Let's figure it out!

The Italian word "pasta" translates to "dough". This is how in Italy they call any dishes prepared on their basis. They are a national sign of the sunny country. Tagliatelle pasta is very similar to Russian noodles. To prepare it you need only three components: flour, water and eggs. A stiff dough is kneaded from them, which is then cut into narrow strips eight to ten millimeters wide, and the length of the product reaches ten centimeters. The basis for kneading is flour made from durum wheat.

This dough composition is suitable for preparing others. They will differ from each other only in appearance. For example, taglierini have a similar length, but are much narrower in width - only three millimeters. But tagliolini, on the contrary, is similar in width to tagliatelle pasta, but much shorter in length. Long strips of dough can also be rolled into bird's nest shapes.

The pasta acquired the beautiful and melodious name “tagliatelle” back in the fifteenth century thanks to Bolognese cooks. To celebrate the wedding of Princess Lucrezia Borgia, culinary specialists sought to prepare only the best and most unusual dishes. The incredible beauty of the girl and her luxurious long hair the color of ripe wheat gave the chefs the idea of ​​​​creating tagliatelle pasta.

Cooked and cut pieces are not tagliatelle. What it really is becomes clear when the paste is dried in special ovens in a special way. Now all that remains is to cook it in rapidly boiling water with the addition of salt, and it will be almost ready. The product must not be overcooked. The tagliatelle paste should have a slightly thick consistency. Under no circumstances should it be washed under running water.

Peculiarities

When boiled, the taste of the product is completely neutral; it is just or semi-finished tagliatelle. Not everyone knows that this will become a complete dish only after combining pasta with various additives in the form of sauces, fish, and vegetable products. That is why we continue our story.

There are plenty of opportunities for Italian chefs to experiment with tagliatelle. What does this represent? The structure of the paste is porous and rough, so thick, rich sauces such as bolognese will suit it. In addition to the products listed, you can serve tagliatelle with walnuts, mushrooms, seafood, herbs and herbs.

Beneficial features

Despite the fact that the paste is very simple in composition, it still contains useful material. These are the B complex of vitamins, proteins, fiber, and a rich composition of microelements. It contains virtually no sugar, so the paste does not contribute to weight gain.

If you regularly eat tagliatelle with vegetables, herbs and seafood, then such a diet can significantly reduce body weight. People prone to obesity should not eat pasta in combination with high-calorie foods and rich, fatty sauces.

National Italian cuisine has traditional methods for preparing tagliatelle. We will look at several popular dishes. The main advantage Italian dishes is that they are prepared very simply and quickly. Even those who are not closely familiar with the peculiarities of Italian cuisine can safely try to combine any available products from the refrigerator with boiled pasta.

Tagliatelle nests with minced meat and cheese

To prepare tasty and healthy dish for four people you need to take eight nests of tagliatelle from a store-bought package (such as TM “Makfa”). Two or three nests at a time should be immersed in salted boiling water for exactly one minute. Under no circumstances should you allow the paste to be overcooked - it can instantly dissolve in boiling water.

A baking sheet with high sides should be greased with melted butter. You need to place the nests on it, removing them from the pan with a slotted spoon. In each preparation you need to spoon a very dense layer of minced meat (500 grams), mixed with finely chopped champignons (100 grams).

Next stage

Separately, you need to prepare a gravy consisting of a glass meat broth, 2 tablespoons of sour cream and mayonnaise, several cloves of garlic. You can add salt and pepper to taste. The resulting mixture should be poured into the nests in the baking tray. Sprinkle grated cheese (about 150 grams) on top and cover with a sheet of foil.

Half an hour is allotted for baking - and an appetizing dish, sprinkled with fresh herbs, can be served.

Tagliatelle with mushrooms in creamy sauce

To prepare the sauce, you need to grind the middle head in a blender onions and fry it in oil for a few minutes until transparent. Then add 200 grams of chopped champignons and fry together for about five more minutes.

To add aroma and enhance the taste, you can sprinkle with dried herbs: basil, coriander, thyme. After this, you need to carefully add 300 milliliters of heavy cream (25%) into the frying. Bring the mixture to a boil and leave to simmer over low heat until thickened.

The prepared sauce should be mixed with boiled tagliatelle pasta and served immediately. The dish is prepared very quickly, in just fifteen to twenty minutes, and is especially suitable for very hungry people.

That's all, tagliatelle pasta is ready, the recipe, as you can see, is quite simple.