Tagliatelle is a hearty pasta with an Italian touch. Tagliatelle: what is this product? Tagliatelle pasta

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. academy 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, tomatoes in slices 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, take out the dough, lightly knead, wrap in parchment paper and let 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 Celentano record 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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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 himself came up with this cooking 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, official registration took place this recipe pastes.

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 her 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. Continue kneading the dough, gradually adding in small portions flour. 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 the cream, salt and sprinkle with freshly ground pepper (you can grind a few peas in a mill different varieties).
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.

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Put the tagliatelle (nest pasta) into boiling salted water, wait for it to boil again and cook. Then fold the tagliatelle into a colander and let the water drain. To prevent the tagliatelle from sticking together, add a tablespoon of oil and mix. Macaroni is cooked.

Tagliatelle with mushrooms

Products
Tagliatelle - 250 grams
Fresh forest mushrooms (or champignons) - half a kilo
Cream with a fat content of 20% - 330 milliliters
Onion - 2 heads
Garlic - 2 cloves
Parmesan - 200 grams
Vegetable oil - 3 tablespoons
Butter - 3 tablespoons
Dried basil, parsley, salt and pepper - to taste

Cooking
1. Peel, wash, finely chop the mushrooms and fry with onions in vegetable oil.
2. Salt mushrooms, pepper, add peeled and chopped garlic, salt and seasonings.
3. Pour the cream over the mushrooms, bring to a boil over low heat, stirring. The cream should thicken a little.
4. Boil the tagliatelle, put it in a colander, put the pasta on a plate.
5. Put the mushrooms in a creamy sauce on top or next to them.

To taste, you can add peeled thawed shrimp to the mushroom pan (10 minutes before the end of cooking) or boiled chicken(10 minutes before the end of cooking).

Tagliatelle with shrimps

Products
Tagliatelle - 250 grams
Shrimps - 500 grams
Parmesan cheese - 50 grams
Tomato - 1 large
Cream 20% - half a glass
Garlic - 3 teeth
Fresh basil - a few sprigs
Olive oil - 3 tablespoons
Salt and pepper - to taste

Cooking
1. Pour 1 liter of water into a saucepan, bring to a boil.
2. When the water boils, pour in 1 teaspoon of oil.
3. Put the tagliatelle into the water, cook for 5 minutes, drain in a colander.
4. Boil the shrimp, cool slightly and peel off the shells.
5. Peel the garlic from the film, cut into petals.
6. Heat a frying pan over medium heat, pour in 2.5 tablespoons, put garlic and fry for 2 minutes.
7. Remove the garlic from the pan, put the shrimp.
8. Wash the tomato, pour over with boiling water, peel and finely chop.
9. Add black basil to the pan ground pepper and salt, fry for 2 minutes.
10. Add tomato to the pan, fry for 1 minute.
11. Pour the cream into the pan, put the pasta and mix, turn off the heat and leave the tagliatelle with shrimp for 2 minutes under the lid.
12. Grate Parmesan cheese.
Serve shrimp tagliatelle topped with grated Parmesan cheese.

Reading time - 2 min.

Tagliatelle pasta (Italian) is a traditional type of classic Italian egg pasta, a type of noodle, originating 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 egg noodles tagliatelle - pizzoccheri.

The legend of tagliatelle

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. AT 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.

Tagliatelle is the most popular type of pasta in Italian cuisine, just look at our top photo and you will immediately want to try it appetizing 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, which they based on two common and affordable ingredient - flour and water. At first, pasta was considered the food of the poor, but in the early 19th century it was recognized as the National dish which is popular all over the world. Let's learn together the tagliatelle recipe at home!

Delicious Italian Tagliatelle Recipes

To cook on your own at home, our today's "pasta", you need to equip 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 is not particularly different 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 available ingredients. The first thing we will share with you is a simple and very delicious recipe tagliatelle in 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. We put in a saucepan butter 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 very delicious pasta with an amazing mushroom flavor, once you try 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. Pour onion on top 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 family dinner in the circle of a large family. And if you like pasta tagliatelle with seafood, then your choice is tagliatelle with shrimp, this pasta is prepared as simply as the pasta that we described above, the only white cream sauce you need to replace with tomato and add more basil, preferably fresh leaves.

Video: cooking tagliatelle at home