Nonna Caterina’s Tagliatelle

Nonna Caterina's Tagliatelle

Nonna caterina’s tagliatelle.

Every summer after school ends, my husband and children spend a couple months in Sicily with their grandparents, cousins, ​​and uncles/aunts and Italian friends.

I join them for a few days, because my holidays are not enough to allow me to stay the full 2 months.

My mother, very happy with their arrival, always prepares the tagliatelle that my children like so much.

Tagliatelle are part of the Emilian gastronomy, which requires that for every 100g (1/2 cup) of flour, 1 egg must be added. Furthermore, the recipe does not require the presence of salt.

Nonna Caterina's Tagliatelle

The only difference in my mother’s recipe is just she adds a little bit of cold water but you don’t have to. The reason she adds water is to make the dough a little softer when you start working it.

Nonna Caterina’s Tagliatelle

Prep Time1 hr
Course: Main Course
Keyword: handmade pasta, pasta
Servings: 4


  • 300 g flour 1 ⅓ cups
  • 3 eggs
  • cold water if you want


  • Pour the flour into a pastry board.
  • Dig a hole in the center of the flour and add the eggs.
    Nonna Caterina's Tagliatelle
  • Using a fork, beat together the eggs and begin to incorporate the mixture of flour, starting from the inner rim of the hole.
    Nonna Caterina's Tagliatelle
  • Knead everything until you get a smooth and homogeneous dough.
    Nonna Caterina's Tagliatelle
  • Wrap the dough in plastic wrap and store at room temperature for 30 minutes.
  • Cut 4 pieces and take 1, keep the other 3 parts in the plastic paper so they won’t dry out. Put the piece you took onto the pastry board, sprinkle it with flour, and flatten it with the rolling pin.
    Nonna Caterina's Tagliatelle
  • Flatten the dough out more with the pasta roller, first on the maximum thickness 7, roll it out several times, decreasing the thickness one by one until the thickness is reduced to 2 (this is the thickness I prefer).
    Nonna Caterina's Tagliatelle
  • Put the dough back onto the pastry board and roll it up like you would do with a wrap.
    Nonna Caterina's Tagliatelle
  • Cut the dough roll into 7 mm (0.27 incheslices.
    Nonna Caterina's Tagliatelle
  • Take the tagliatelle from the ends and spread the pasta on your hand
  • then roll them around your palm to create a nest and lay it on a lightly floured pastry board.
    Nonna Caterina's Tagliatelle
  • They are ready to be cooked.


Did you make a recipe?
I can’t wait to see your wonderful creations!
Please follow and like us:
icon Follow en US

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Back To Top