How to Make Tagliatelle (With a Rolling Pin) in Bologna

Bologna is the city of fresh egg pasta, and its culinary symbol is Tagliatelle alla Bolognese — long ribbons of pasta served with a rich, slow-cooked meat sauce. If you’re visiting the city, you can stay in town and learn how to prepare this iconic dish through hands-on cooking experiences offered by Emilia Delizia. Pasta making is surprisingly approachable: you can use a traditional rolling pin or a pasta machine for convenience, and with a little practice the results are excellent.

If you’re planning a broader food-focused visit, you may also want to explore our guide to things to do in Bologna, which includes local food markets, tastings, and cultural experiences. For travellers interested specifically in hands-on culinary experiences around the country, you can also browse our curated selection of pasta lessons in Bologna.

Making Fresh Tagliatelle in Bologna, Italy

Making authentic Italian food at home doesn’t have to be complicated, especially if you follow clear guidance from trusted sources such as Giallo Zafferano, one of the most respected names in traditional Italian cooking. Fresh pasta is the foundation of many Italian dishes, and tagliatelle is among the most versatile and forgiving pasta shapes for beginners.

Tagliatelle pairs beautifully with thick sauces such as ragù alla Bolognese, mushroom sauces, or slow-cooked meat sauces. You can also add extra character by incorporating fresh spinach directly into the dough to create green tagliatelle.

Making the Pasta Dough

To prepare enough fresh tagliatelle for four people, you’ll need approximately 2⅓ cups (300 g) of flour, 3 medium eggs, and a pinch of salt.

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Combine the flour, eggs and salt in a large bowl and begin mixing with your hands until the dough comes together. Transfer it to a clean work surface and knead until smooth and elastic. Cover the dough with a bowl or plastic wrap and allow it to rest at room temperature for at least 30 minutes. Resting relaxes the gluten and makes rolling easier.

Rolling Out the Tagliatelle

After resting, divide the dough into portions and roll one piece at a time until it is thin (around 1–2 mm thick). Lightly dust with flour, roll the sheet loosely into a cylinder, and slice into strips to form the tagliatelle. Gently separate the strands and repeat with the remaining dough.

Cooking the Tagliatelle

Bring a large pot of well-salted water to a rolling boil. Add the pasta, separating the strands as they enter the water. Fresh tagliatelle cooks quickly — usually in 3 to 5 minutes. Drain and serve immediately with your preferred sauce.

You can also watch a step-by-step demonstration in this short video tutorial: How to Make Fresh Tagliatelle at Home.