How to cook tagliatelle according to a step-by-step recipe with photos

Tagliatelle is considered a fairly common type of Italian pasta. She appeared in Bologna. Tagliatelle is a long noodle that is eight millimeters wide.

This paste can be prepared even at home. To do this, knead the dough from plain flour, add eggs, egg yolks, and a little olive oil. Then roll out and cut the noodles less than a centimeter wide.

Tagliatelle is usually served with various types of sauces. They can be not only meaty, but also creamy. It is ideal to season the pasta with butter. It will go well with beef stroganoff. Pasta is also often served with Bolognese-style meat ragout.

Tagliatelle in creamy sauce

1. Cook pasta (500 g).
2. Finely chop the onion, cut 300 grams into small cubes. carbonade.
3. First fry the onion, then add carbonate and pepper.
4. Pour 500 ml of cream. They should reduce by a quarter.
5. Add 150 grams of gorgonzola cheese. Stir. Add dried basil.
6. Add two large spoons of flour. We interfere. The mass should become homogeneous.
7. Add the sauce to the pasta, sprinkle with Parmesan, which must first be grated. Mix.

Tagliatelle - Italian egg noodles, cut into thin strips

Next, the dough must be rolled into a tube, the width of which should be at least five centimeters . The most important thing is that you should never press on the dough. Since the layers should not stick to each other.

Then we cut the dough into pieces approximately 0.8 centimeters wide with a knife. But tagliatelle turns out no worse if you cut it with noodles.

Next, unroll the noodles, first sprinkling flour on your fingers.

Tagliatelle with mushrooms

1. Finely chop half an onion and two cloves of garlic. Fry in olive oil.
2. Clean and chop the porcini mushrooms. You should get small pieces. Place in a frying pan with onions and garlic. Fry for no more than seven minutes.
3. Add 50 ml of dry white wine. The fire should be reduced. The liquid should evaporate twice.
4. Pour in 500 ml of cream. The mass should thicken.
5. Salt and pepper.
6. Cook the pasta and add to the sauce. We simmer for five minutes.
7. Mix. Garnish with grated Parmesan and fresh basil.

How to cook tagliatelle?

Next we will tell you about the recipe as close as possible to the original. It wouldn’t be amiss if the housewife has a special noodle cutter in her arsenal, but if she doesn’t have one, then she can do without it, because in the old days there were no such devices at all. We also need a well-sharpened knife and wax paper.

Ingredients for the dough:

• 1.5 cups premium durum flour;
• about 50 grams of the same flour for sprinkling the table before kneading and rolling out the noodles;
• 3 chicken eggs (only fresh ones);
• table salt - on the tip of a knife.

Preparation:

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 mound, in the center of which we make a depression, into which we then drive the eggs and add salt. Mix all ingredients thoroughly with a fork.
2. Continue kneading 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 make noodles from the dough according to its instructions. Or we cut the tagliatelle by hand. To do this, you need to roll out the dough into a small thin layer, sprinkle the rolled out layer with flour on both sides and twist it into a spiral.
4. Then we chop it with a sharp knife and unwrap it. We lay out the resulting tagliatelle strips on parchment paper previously sprinkled with flour and leave to dry. The finished tagliatelle strips should not stick to each other.
5. Tagliatelle noodles prepared in this way can be cooked, like other pasta products, for five to seven minutes until al dente (which translates to “to the tooth”). Properly dried noodles can be stored for quite a long time.

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

Recipe for tagliatelle in tomato sauce

1. Take olives with pits (70 g). Remove the pits and cut the olives in half. Cut the anchovy fillets (three or four pieces).
2. Finely chop the onion and garlic (one or two cloves).
3. Finely chop ½ chili, seeded.
4. Cut the celery stalk. Fry celery and onion in olive oil.
5. Add anchovies, garlic, chili. Fry for no more than three minutes. Fire is medium.
6. Add olives. Add spices, sugar (½ tsp).
7. Boil 300 grams of tagliatelle.
8. Leave two large spoons of water in which the noodles were cooked.
9. Mix pasta with sauce, add water. Stir and heat.

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.

Tagliatelle pasta with chicken and ricotta

1. Rub the chicken breast with lemon zest and butter.
2. Fry the olives in oil for no more than six minutes.
3. Make a paste and sprinkle the finished product with olive oil.
4. In a separate saucepan, bring the cream (150 ml) to a boil, add a little lemon juice. The mixture should resemble sour cream.
5. Cut two tomatoes into quarters and add to the pan. There we also put a black spoon of chervil seasoning and one hundred grams of ricotta cheese. We heat for two minutes.
6. Add sauce to pasta. Mix. Place the sliced ​​breast on top.
7. Add seasonings.

Next stage

Separately, you need to prepare a gravy consisting of a glass of meat broth, 2 tablespoons of sour cream and mayonnaise, and 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 the appetizing dish, sprinkled with fresh herbs, can be served.

Tagliatelle with dried fruits flambé

1. Pour boiling water over 200 grams of dried fruits. They must stand for five minutes.
2. We wash the dried fruits and dry them.
3. Take 250 ml of dessert wine, add a few drops of vanilla essence, 0.5 small spoon of a mixture of cloves and cinnamon.
4. Pour the mixture over the dried fruits and cook.
5. As soon as it boils, reduce the heat and cook for half an hour. The mass should thicken.
6. Boil tagliatelle (4 “nests”). It is advisable to boil each nest in a separate pan.
7. As soon as the pasta is ready, put it on plates, put dried fruits on top, and pour over the sauce.
8. Warm up 50 ml of cognac a little.
9. Pour it over the pasta and set it on fire. As soon as the flame goes out, serve.

Beneficial features

Despite the fact that the paste is very simple in composition, it still contains useful substances. These are the B complex of vitamins, proteins, complex carbohydrates, 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 of 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 with shrimp and arugula

1. Finely chop a clove of garlic and onion. Finely chop the anchovy fillet.
2. Fry the onion, garlic and anchovy in olive oil for no more than two minutes.
3. Add three tiger shrimps, which must first be peeled. Fry for two minutes under the lid.
4. Peel the seeds and skin of tomatoes (one hundred grams), chop the pulp and simmer with shrimp.
5. After three minutes, add the cherry tomato halves (three pieces).
6. Salt and pepper.
7. Boil tagliatelle (50 g).
8. Mix pasta with sauce.
9. Place arugula on a plate, top with pasta and sauce, and garnish with basil.

Peculiarities

When boiled, the taste of the product is completely neutral; it is just unleavened dough or semi-finished tagliatelle. Not everyone knows that this will become a full-fledged dish only after combining pasta with various additives in the form of sauces, gravies, meat, 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.

Tagliatelle with smoked salmon

1. Take smoked salmon (250 g), cut one half finely, the second - in the form of long thin strips.
2. Cut 100 g of leeks into circles. Select only the white part of the plant. Finely chop 120 g of sweet pepper.
3. Fry leeks in butter.
4. Add a large spoonful of fish broth and pour in dry white wine (150 ml). Add pepper, salmon (finely chopped).
5. Mix, pour in cream (250 ml). Salt.
6. The sauce should reduce by a third. Add the prepared pasta to the sauce. Mix and serve.
7. Place salmon cut into strips on top.
8. Place on the preheated grill and remove after two minutes.
9. Top with parsley and serve with Parmesan.

Description of preparation:

Tagliatelle is a classic Italian pasta originating from the Emilia-Romagna region.
Most often, Tagliatelle is served with Bolognese meat sauce. This type of pasta was invented back in the Renaissance. Legend has it that the chef came up with Tagliatelle inspired by the hairstyle of Lucrezia Borgia on the day of her wedding to Alfonso d'Este. The original name of the dish is Tagliolini di pasta e sugo, alla maniera di Zafiran. Purpose: For lunch / For dinner Main ingredient: Pasta Dish: Hot dishes Geography of cuisine: Italian