Tagliatelle is homemade pasta made easy (or easier at least). This pasta is classic in the Emilia-Romagna region and is often topped with Bolognese or butter and truffles. It looks like thick, long ribbons and holds sauce well. The Rampon family shared this technique with us when we made cappelletti.
Compared to making cappelletti, tagliatelle is a cinch. Begin with an egg and flour pasta dough recipe (see recipe tab). Make the pasta dough, roll it out (by hand or machine) and then do the following:
Fold the pasta sheets over each other so that there are three layers of pasta. It will look like an envelope. Then cut the pasta into 2cm wide strips. Pull the ribbons apart and lightly coat in flour to prevent sticking. Boil the pasta for 2-3 minutes and top with your favorite sauce or pop in the freezer. Enjoy.