Tagliatelle Recipe: How to Make Tagliatelle Pasta

For the pasta

• 2 cups all purpose flour or 00 flour
• 3 egg yolks, room temperature
• 2 large eggs, room temperature
• 1 teaspoon extra virgin olive oil
• 1 teaspoon salt
• semolina flour, for dusting

For the bolognese sauce

• 1 large onion, quartered
• 1 medium carrot, peeled and roughly chopped
• 1 celery stalk, roughly chopped
• 4 tablespoons extra virgin olive oil
• 1 pound ground beef
• 1 teaspoon kosher salt, plus more to taste
• 3 ounces pancetta or bacon, diced
• 1 cup dry white wine
• 3 ounces (½ can) tomato paste
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon ground nutmeg
• 2 cups low-sodium chicken stock
• 1 cup whole milk

1. 1

   Pour flour in a mound on the center of a cold work surface (such as a large marble cutting board). Make a well in the center of the mound.

2. 2

   Add the egg yolks, eggs, olive oil, and salt to the center of the well.

3. 3

   Using a fork, lightly beat together the eggs, olive oil, and salt, slowly incorporating the flour a little at a time, until the flour is fully incorporated. Alternatively, mix the dough in the bowl of a food processor using short pulses.

4. 4

   Knead the dough with your hands on a lightly floured surface until it feels elastic yet firm and smooth, at least 10 minutes. If the dough feels sticky, add a little flour. If the dough is too dry to knead, add a little milk. Alternatively, knead the dough in a stand mixer. Use a bench scraper to transfer the dough to the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed, about 10 minutes.

5. 5

   Wrap the pasta dough in plastic wrap and refrigerate at least 4 hours and up to 24 hours.

6. 6

   Divide the dough into 4 pieces and roll into thin sheets using a rolling pin or pasta machine.

7. 7

   Dust the sheets with semolina flour. Starting from a short end, cut pasta into long, ¼-inch strips.

8. 8

   To store pasta, dust again with semolina flour and twirl into nests (about 1 cup of pasta per nest). Refrigerate covered for a few days or freeze for up to 3 months.

9. 9

   While the pasta dough is chilling, make the bolognese sauce. Prepare the soffritto. In the bowl of a food processor, combine onion, carrot, and celery and pulse until finely chopped. (Alternatively, mince the soffritto by hand.)

10. 10

    In a Dutch oven over medium heat, warm the olive oil. Once shimmering, add the soffritto. Sauté until very soft, about 5 minutes.

11. 11

    Add the ground beef (in roughly 1-inch pieces) and pancetta. Season with salt and cook, stirring occasionally, until the pancetta is crispy and fat has rendered out, about 5 minutes.

12. 12

    Add the wine, tomato paste, black pepper, and nutmeg and continue cooking, using a wooden spoon to stir and break up clumps of ground beef, until the wine has almost evaporated, about 10 minutes.

13. 13

    Add the stock and milk and reduce to low heat. Cook, uncovered, stirring occasionally, until the meat is tender and sauce has a thick texture, about 3 hours. If the sauce dries out during cooking, add ½ cup water. (If you're making pasta to go with the Bolognese sauce, this can be pasta water.) Taste and adjust seasoning.

14. 14

    To cook pasta, bring a pot of salted water to a boil over medium-high heat. Cook pasta until al dente, 3–5 minutes.

15. 15

    Serve fresh pasta with bolognese sauce and grated parmesan.

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