Jump to Recipe
Last updated on April 19th, 2024
While traveling through Italy, you probably came across long words such as tagliatelle that just seem impossible to pronounce correctly. You’re not alone! Italy has plenty of words that are challenging to pronounce for non-native speakers, but the correct pronunciation can be learned!
You might also be interested in making tagliatelle at home after you have finally mastered its pronunciation and eaten your heart out on your last trip to Italy. Don’t worry, I will share that with you too! If living in Tuscany for over 10 years has done anything for me it’s made me an expert on how to pronounce and make fresh egg pasta.
In this article, I will guide you through tagliatelle pronunciation, how tagliatelle differs from other pasta, where to buy and eat tagliatelle in Italy and finally, how to make tagliatelle at home with my foolproof recipe that will have your friends and family begging you to host Italian dinners on a monthly basis!
Jump to Section
What is Tagliatelle?
Tagliatelle is an egg-based pasta found in the regions of Emilia-Romagna, the Marche and Tuscany. This pasta is cut into long, flat ribbons about ¼ inch (6 mm) wide and very thin. In fact, the name tagliatelle comes from the Italian word tagliare meaning “to cut”.
Fact: Tagliatelle are typically made with a ratio of one egg for every scant cup of flour (100 grams).
How To Pronounce Tagliatelle In Italian
Tagliatelle is pronounced tahl-yah-TEHL-leh in Italian.
Listen to the pronunciation of tagliatelle here:
History Of Tagliatelle
Although we cannot be sure to be true and many believe this legend to be false, story goes that tagliatelle were invented in 1487 by a very well regarded court chef named Zafirano who took inspiration from Lucrezia d’Este’s curly hairstyle at her marriage to Annibale II Bentivoglio. Other than this tall tale, there is no real documentation of this handmade pasta.
Tagliatelle Vs Pappardelle Vs Fettuccine
The main difference between these types of pasta is the width. They are all ribbon egg pastas and most popular in central Italy. Read Tagliatelle vs pappardelle – The Similarities and Differences (Straight from an Italian Kitchen) for an in-depth look at the two.
Good To Know: Tagliatelle and fettuccine differ by just millimeters in width, therefore they are commonly used interchangeably in recipes.
| Tagliatelle | Pappardelle | Fettuccine |
| Meaning “to cut” | Meaning “gobble up” | Meaning “little ribbons” |
| Flour, water and egg | Flour, water and egg | Flour, water and eggs |
| ¼ inch (6 mm) wide | ¾-1 inch (2-3 cm) wide | ¼ inch (6.5 millimeters) wide |
| Pairs well with hearty meat | Pairs well with hearty meat sauces especially game such as wild boar and venison | Pairs well with heartier sauces such as meat ragu and porcini mushroom |
| Dried and fresh | Dried and fresh | Dried and fresh |
| Store-bought dry and fresh, homemade | Store-bought dry and fresh,homemade | Store-bought dry and fresh, homemade |
| Emilia-Romagna, Marche and Tuscany | Tuscany | Tuscany and Lazio |
| Cook time 2-3 minutes fresh, 4-6 minutes dried | Cook time 3-4 minutes fresh, 6-7 minutes dried | Cook time 2-3 minutes fresh, 4-6 minutes dried |
Where to Find Tagliatelle In Italy
You will find tagliatelle throughout Italy but it’s most popular in Emilia-Romagna, Marche and Tuscany where the traditional tagliatelle fatte in casa (homemade) is still very much part of the regional culinary practices.
Upon the development of mass-produced pasta and commercially sold tagliatelle, the love for this pasta spread as well and is today, enjoyed throughout the entire peninsula. The absolute best will, however, be made by hand in central Italy and most typically served with a meat ragù or bolognese sauce.
Best Cities To Eat Tagliatelle In
Go to any of these cities in central Italy to enjoy some of the best tagliatelle of your life:
- Modena (Emilia-Romagna)
- Bologna (Emilia-Romagna)
- Reggio Emilia (Emilia-Romagna)
- Florence (Tuscany)
- Siena (Tuscany)
- Macerata (Le Marche)
- Urbino (Le Marche)
Where To Buy Tagliatelle In Italy
Dried tagliatelle is very easy to find in any supermarket or small grocery in Italy while fresh versions are sold at small pasta shops in the regions mentioned above. If you are in Emilia-Romagna or Tuscany, fresh tagliatelle is also going to be available at large supermarkets in the refrigerator section next to the other fresh pastas.
Supermarkets have even started labeling their own brand of dried and fresh tagliatelle that are relatively inexpensive and pretty good quality.
How To Make Homemade Tagliatelle
It’s really easy to make homemade tagliatelle either by hand or with a pasta maker.
Old school Italian nonne or grandmothers believe that tagliatelle should only be rolled by hand, without the help of a pasta machine. They believe that making pasta by hand gives a specific texture to the tagliatelle that cannot be replicated by a pasta maker. The griddy, rustic, handmade texture of hand rolled tagliatelle is what helps the sauce stick, setting it apart from conventional dried versions.
I have personally done both and while I do agree that tagliatelle rolled and cut by hand has its charm, it’s also a lot more work than I am willing to put into a weeknight dinner. The tagliatelle rolled and cut with a pasta maker are amazing! Many Italians also find this to be the case and make tagliatelle with a pasta machine so don’t let the Italian grannies keep you from doing the same!
Tagliatelle dough is very simple and can either be mixed by hand with a fork or done in a Kitchenaid. The general rule of thumb for making tagliatelle dough is about 1 large egg for every 100 grams of flour (scant 1 cup). Knead by hand for 10 minutes or 4 minutes in the Kitchenaid and it’s done!
When making fresh pasta, the dough needs to rest for at least 30 minutes prior to rolling out or else it will be too ‘springy’.
Pasta Making Tip: Use semolina flour for dusting your freshly cut pasta to keep it from sticking together.
How To Cook Tagliatelle
To cook either fresh or dried tagliatelle, the method is the same as for cooking regular pasta but you will need to keep an eye on the time as it cooks very quickly. Test after 2-5 minutes for fresh tagliatelle and 4-6 for dried.
Cooking Tip: Always start with the minimum recommended cooking time because tagliatelle can become overcooked very quickly!
Best Sauces for Tagliatelle
Well made tagliatelle will have a bit of texture to their surface, which allows the sauce to stick to it better.
Hearty, rich sauces are best suited for this type of rich egg pasta such as meat sauces made with beef, veal, pork, duck or rabbit. The richness accentuates the silkyness of the egg pasta.
Although meat is most traditional throughout Italy, vegetarian tagliatelle pasta dishes have become popular over time such as with zucchine, asparagus, peas and prosciutto and simple tomato sauce.
Popular Tagliatelle Recipes in Italy
- Tagliatelle al ragù bianco – with meat sauce (no tomato)
- Tagliatelle alla lepre – with rabbit
- Tagliatelle all’anatra – with duck
- Tagliatelle ai funghi – with mushrooms (Umbria/Tuscany)
- Tagliatelle ai porcini – with porcini mushrooms (Tuscany)
- Tagliatelle al ragù di carne – with red meat sauce (Tuscany)
- Tagliatelle al ragù alla bolognese – with red meat sauce (Bologna, Emilia-Romagna)
- Tagliatelle al ragù di faraona – with guinea-hen
- Tagliatelle con pesto – with pesto (Liguria)
Tips For Making Homemade Tagliatelle
- The pasta is done when it floats to the top of the boiling water. Always test the pasta at the minimum cook time, about 3 minutes for homemade, fresh tagliatelle
- Rolling out tagliatelle by hand takes practice. It’s hard to get the pasta very thin at first.
- Don’t be shy with the flour when dusting the cut tagliatelle because they can stick together very easily
- Add more flour to the dough if it’s too sticky. The consistency of your dough will depend on the temperature outdoors, egg size, humidity, flour type.
- Baking flour (00) is best but all-purpose will work fine.
How To Store Homemade Tagliatelle
You can store homemade tagliatelle covered with a hand towel in the refrigerator for up to 6 hours until you are ready to cook them.
If you don’t plan on cooking them within this time frame, you can freeze the tagliatelle nests on a tray lined with parchment paper for 1 hour and then transfer for a ziplock bag and keep frozen for up to one month.
Do you enjoy making and eating Italian pasta? If so, check out these recipes:
Orecchiette Pasta Recipe
Pici Pasta Recipe – How To Make Tuscany’s Hand Rolled Spaghetti
Tagliatelle Recipe + How to Pronounce It
Cacio e Pepe Recipe – Pronounce it and Make it Like an Italian (+ Audio)
Fresh Pomodoro Sauce Recipe – An Italian Summer Tradition
Pomodoro Sauce Recipe – Made With Canned Tomatoes
Creamy Kale Pasta Recipe
Italian Kale Pesto Recipe
Aglione Sauce Recipe
Pappardelle alla Boscaiola Recipe
Homemade Tagliatelle (Pasta)
Easy recipe for tagliatelle made by hand or with a pasta maker.
5 from 1 vote
Print Recipe Pin Recipe
Servings 4 people
Ingredients
- 1 ⅔ cups all-purpose or baking flour (200 g)
- 2 eggs large
- ¼ tsp salt
- semolina flour for dusting
Instructions
Measure out the flour and place it either on a wooden board or in the KitchenAid.
If you are kneading by hand, hollow out a well into the middle of the flour and crack the eggs in the center and add the salt. If using a KitchenAid, crack the eggs in and add the salt. Turn the mixer on low and start to mix, slowly increasing speed to medium. Mix for about 4 minutes. If the dough doesn’t come together, add a little bit more flour, 1 tablespoon at a time.
If mixing by hand, use a fork to lightly beat the eggs and slowly incorporate the flour little by little until all mixed into a shaggy mass. Bring together with your hands and knead for about 10 minutes until smooth and elastic.
Cover and let rest for at least 30 minutes. If you let it rest longer, refrigerate.
Lightly dust a wooden work surface with flour, turn out the tagliatelle dough. If you are using a pasta machine, divide the dough into four equal parts. Roll into sheets to then insert into the pasta maker. If rolling out by hand, roll out every thinly, about 1mm thick (you basically want to get it as thin as possible which is hard and takes practice). Be sure the dough is well floured, fold in half and then repeat several times until you have a long rectangle that you can then slice into ¾ cm strips (more or less). Using your hands, pick up the tagliatelle, unraveling them and lay them back down on a semolina floured surface in little nests. Dust well with semolina flour to prevent them from sticking together.
Unless you are planning to cook them immediately, refrigerate until ready to cook, up to 5 hours.
Cook in a large pot of boiling salted water for 3–5 minutes. The tagliatelle should float to the top when they are finished.
Drain and dress immediately with your preferred sauce of choice.
Notes
Active Time: 40 min
Resting Time: 30 min
Tips For Making Homemade Tagliatelle:
- The pasta is done when it floats to the top of the boiling water. Always test the pasta at the minimum cook time, about 3 minutes for homemade, fresh tagliatelle
- Rolling out tagliatelle by hand takes practice. It’s hard to get the pasta very thin at first.
- Don’t be shy with the flour when dusting the cut tagliatelle because they can stick together very easily
- Add more flour to the dough if it’s too sticky. The consistency of your dough will depend on the temperature outdoors, egg size, humidity, flour type.
- Baking flour (00) is best but all-purpose will work fine.
Tried this recipe?Let us know how it was!
How To Pronounce Tagliatelle FAQ
Is G always silent in Italian?
G is a bit of a complicated letter in Italian. If it comes before the letters A, O, or U, it makes a very hard sound like grosso but if it comes before an E or I, it’s going to make a soft sound such as in gelato. In tagliatelle, the g isn’t silent because it makes a whole new sound combined with LI (GLI), pronounced YEE.
How do Italians say tagliatelle?
Tagliatelle is pronounced tahl-yah-TEHL-leh in Italian.
Is tagliatelle easy to make at home?
Tagliatelle is relatively easy to make at home as long as you have a pasta maker. You can also make it without one but it takes quite a bit of practice to roll the pasta dough out thin enough to resemble authentic tagliatelle.
What kind of sauce is served with tagliatelle?
The best and most authentic sauce to serve with tagliatelle is a meat-based sauce such as a ragù bolognese, ragù di lepra (rabbit sauce) or ragù bianco (meat sauce without tomato).
