Cooking pasta is one of the fastest cooking process, delicious and full of fantasia, and when we use fresh pasta in our recipes, the taste will be just perfect. Today, we want to share with you our Tagliatelle Alla Bolognese Recipe, preparing with fresh egg homemade pasta. You can always choose to buy ready your fresh tagliatelle pasta for this recipe, but we will show you how to prepare fresh tagliatelle pasta in your home by yourself.
Preparing fresh pasta at home is not so difficult, and the process is even likely when we have a pasta maker machine. If you like cooking and have free time, we suggest trying to cook fresh pasta in your kitchen for a unique and delicious taste. The secret of the great taste of this recipe is at the fresh homemade pasta and fresh Ragu Bolognese, both prepared by ourselves.
Ingredients
• 3- fresh eggs
• 300 g all-purpose flour
• a little salt
For Bolognese Ragu
• 300 g ground beef
• ½ onion
• ½ carrot
• ¼ celery stick
• 100 ml white wine
• salt and pepper
• 3-4 ripe tomatoes, or 300 ml tomato sauce
• olive oil
• Ground Grana cheese
Directions
This recipe consists of two main phases:
- Bolognese Sauce
- Fresh Tagliatelle Pasta Dough Recipe
As you know from our other recipes, the bolognese sauce recipe is a slow cooking recipe, so we recommend preparing the bolognese ragu before starting to prepare the pasta dough. The best thing is to cook a day before or a few hours before using it. Read here the full recipe for How To Make Bolognese Pasta Sauce.
How to prepare Fresh Tagliatelle Pasta Dough
- First, we make the fresh pasta dough, adding the flour, eggs, and salt in an electric mixer, or we knead it with our hands. You will follow the same directions as we explain to you for the preparation of the Fresh Lasagna Dough. Once the fresh pasta dough is ready, we will let it sit for 20-30 minutes.
- We separate the dough into three parts, and we will start to open the dough in the pasta maker machine, using only flour. ( I use an Italian pasta maker machine Nona Papera). We start from the larger rank to the narrowest. You can always choose to use a roller and roll the dough, but this may be harder for you when you are a beginner, and it needs more time. Using a pasta maker machine makes all the process easier and with a better result since the pasta machine open the dough as we ask it to do. I used the rank 1 to 5 at the pasta maker machine, this thickness of the pasta is the right, and you don’t have to do it thinner. We let the layers dry for 20 minutes before cutting them. If you like to have a pasta maker machine in your kitchen, take a look above at our best pasta maker machine recommendations for you, or you click Here for more choices. “As the owner of this website, I’ve tracked down great deals for the products and services mentioned herein. When you use the links on this page to make a purchase, I may get a small commission, and you may get a worth bargain. It’s a win-win all around. Thank you for supporting this site. FYI- Prices and Terms of the products refer to the date of the publication of this article. Full disclosure.”
- Passing the siting time, we cut the pasta layers and sprinkler our tagliatelle pasta with flour. During this time, we have put a pot with water to boil, and we cook our tagliatelle in the salty boiled water for 2-3 minutes until they emerge on the surface of the water, and dry them.
- In a pan, during the time that we cook the tagliatelle, we add the bolognese sauce and hot it, ready to season our tagliatelle. (refer to the Bolognese Sause recipe above). We add our cooked tagliatelle into the ragu, or we can serve them in individual servings and garnish them with the bolognese ragu and ground grana. We also can provide them with a familiar pasta serving dish for our lunch or dinner meal with the family. It is a unique taste preparing by your hands.
During this time, we have put a pot with water to boil, and we cook our tagliatelle in the salty boiled water for 2-3 minutes until they emerge on the surface of the water, and dry them. 
We add our cooked tagliatelle into the ragu, or we can serve them in individual servings and garnish them with the bolognese ragu and ground grana. We also can provide them with a familiar pasta serving dish for our lunch or dinner meal with the family. It is a unique taste preparing by your hands.
Bon Appetit!
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