Italian Grandmother’s Tagliatelle Pasta goes International 🇮🇹 🇲🇼 🇮🇳 🇻🇳
Typically Italians swear by grandma’s traditional pasta recipes. Luckily we have one that’s particularly adventurous and quite frankly scandalous that we saw soy sauce go in gallons into pasta made from scratch. Do you want to know a fun fact? The pasta turned out great 👌🏽 [but do not tell grandma 😉]
Just so you’re mentally and physically prepared, it’d be good to know that this recipe is not one to attempt after a long day of work unless your enthusiasm is out of this world. I’ll just put it out there and admit it was the ultimate home workout for biceps, but the end result erased memories of the burns 🥵
FYI, we cooked our tagliatelle in flavorful pumpkin water reserved from the making of pumpkin sauce earlier, but water should be fine as long as you season it
NOTE:- the amount of soy sauce used reduces the amount of eggs needed in this recipe and omits the need to add salt. For a traditional recipe the base rule is to add an egg for every 100gram of flour and to season the flour before mixing with the eggs
Open in Cookpad AppCooking Instructions
- 1
Heap flour onto a clean countertop, form a well at the center and carefully make steady borders around it. Crack eggs into the well and whisk with a fork to combine
- 2
Start incorporating the eggs into the flour by gradually pulling in flour from the bottom and sides in mixing motion with a fork. You will know it’s time to ditch the fork and go in with your hands when the mixture starts forming into a very soft slurry dough
- 3
Knead dough to form a smooth elastic ball that is not sticky but also not dry. Rest dough wrapped in cling firm, for 30 minutes
- 4
Divide rested dough into portions (number and size of portions depends on how much elbow grease you have to roll each portion as thin as possible). Dust counter and the divided dough with flour. As you roll one portion, keep the rest covered to prevent drying
- 5
Roll dough on a wide enough surface to ensure you have room to roll it thinner and longer, alternating sides as needed to avoid sticking
- 6
Once satisfied with the thickness of your rolled sheet of pasta dough, roll it up into a loose log and cut it crosswise using a sharp knife into strips of preferred size
- 7
Toss strips into nests with flour to loosen up and prevent sticking. Work fast and repeat process with all divided portions
- 8
To cook the pasta immediately, bring a large pot of salted water to a boil and cook them to al dente. This should take around 4-5 minutes for thinner pasta and a lot longer for thicker pasta (do the taste test to be sure)
- 9
Leftover pasta can be frozen until needed (just no more than a week for food safety reasons)
- 10
Enjoy 😉
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