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Fresh Tagliatelle Pasta

Making your own fresh pasta is actually quite simple and uses only a few basic ingredients. It takes a little time but once you get going you can probably produce enough for a few meals with a larger amount of dough.

Posted by: pip phillips




30 - 60 mins

Skill Level




Courses etc.

Main Courses

You will need

2 cups 00 flour More products
3 large organic eggs Available only in our Edinburgh shops More products
½ teaspoon sea salt More products
½ tablespoon extra-virgin olive oil More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Place the flour on a clean work surface and make a well in the middle. Into the well, place the eggs, olive oil, and salt, using a fork to gently break up the eggs.
  • Use your hands to bring the flour inward to bind everything and form a dough ball. Knead the dough for 10 minutes which should end up being smooth.  If you feel it’s too dry – add a little water. If too sticky – dust it with flour.
  • Wrap the dough in cling film and keep at room temperature for 30 mins.
  • After the dough has rested, slice it into four equal pieces. Starting with one of the dough pieces, gently flatten it into an oval disk using rolling pin.
  • Once flattened, run the dough through your a pasta machine roller three times on level 1 (the widest setting). Then proceed to run the dough through the pasta roller twice on level 2, twice on level 3, and once using levels 4, 5, and 6.
  • Repeat the above rolling process using the remaining dough pieces, making sure that you lay your finished sheets on a floured surface and lightly dust the tops of your sheets to prevent the final pasta noodles from sticking together.
  • You can then run your finished sheets through the pasta machine cutter to produce Tagliatelle ribbons and your fresh pasta is now ready to be cooked in a pot of salted boiling water for 2 minutes.

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