Fresh Tagliatelle with Ragù alla Bolognese
Make traditional fresh tagliatelle pasta by hand and serve it with a rich, slow-cooked Ragù alla Bolognese. This timeless Italian dish brings together heritage, simplicity, and depth of flavor in every bite. Perfect for Sunday lunch or a hearty dinner with family and friends.
Equipment
- Large mixing bowl or clean work surface
- Fork (for mixing eggs and flour)
- Bench scraper (optional but helpful)
- Cling film or wrap (for resting dough)
- Rolling pin or pasta machine (manual or electric)
- Sharp knife or pasta cutter
- Large pot (for boiling pasta)
- Colander or slotted spoon
- Large sauté pan (for heating and tossing with ragù)
- Tongs or pasta fork (for serving)
- Cheese grater (for Parmigiano-Reggiano)
Ingredients
For the Pasta Dough
- 2 cups 250g Tipo 00 flour (or all-purpose flour)
- 3 large eggs
- Pinch of salt
Dry Pasta if using (substitute)
- 500 g dry tagliatelle or fettuccine
To Serve
- 1 batch of Homemade Ragù alla Bolognese about 900–1000g
- Fresh Tagliatelle or dry pasta
- 50 g freshly grated Parmigiano-Reggiano about 5–7g per serving
- 15 g fresh parsley or basil finely chopped (optional)
Substitute for dry herbs
- 3 g g dried parsley or basil
Instructions
Make the Pasta Dough
- Create a mound with the flour on a clean surface. Make a well in the center and crack the eggs into it.
- Slowly whisk the eggs with a fork, gradually incorporating flour from the edges.
Knead and Rest
- Once it forms a rough dough, knead by hand for 8–10 minutes until smooth and elastic. Wrap in cling film and let it rest for 30 minutes at room temperature.
Roll and Cut the Pasta
- Roll out the dough to about 1 mm thickness using a rolling pin or pasta machine. Lightly flour the sheet, fold it, and slice into ribbons 6–7 mm wide.
- Unfold and separate the strands. Let dry on a floured surface or pasta rack.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook fresh pasta for 2–3 minutes until al dente.
- If using dry pasta, cook 8–10 minutes or as per package.
Serve with Ragù
- In a large sauté pan, heat your batch of Homemade Ragù alla Bolognese.
- Transfer cooked pasta directly into the pan and gently toss to coat.
- Garnish and Serve
- Plate the pasta, sprinkle with freshly grated Parmigiano-Reggiano and chopped herbs (if using). Serve immediately
Notes
- For a vegetarian version, use a mushroom or lentil-based ragù.
- Substitute Parmigiano-Reggiano with Grana Padano for a milder taste.
- Dough can be made a day ahead and refrigerated. Bring to room temp before rolling.