Bologna is the city of fresh egg pasta, and its symbol is the Tagliatelle Alla Bolognese. Long strips of pasta noodles served together with meaty and traditional Bolognese sauce. Emilia Delizia does Pasta Making classes in Bologna, so you could stay in town and learn how to make this stupendous dish. Tagliatelle are easy to make, you can use a traditional rolling pin or you could use a pasta making machine for practicality. Below we have included a quick tutorial.
Making Fresh Tagliatelle in Bologna, Italy.
Making delicious authentic Italian food at home doesn’t have to be difficult, especially if you follow the simple instructions from Giallo Zafferano, one of the leaders in traditional Italian cuisine. When it comes to Italian food, it all starts with the fresh pasta, and as far as pasta goes, tagliatelle is far and away one of the most versatile and easiest to make of all the various pasta varieties. It goes well with almost any type of thick pasta sauce including Bolognese and almost everything in between. What’s more, you can even add a bit of extra flavor to your dish by incorporating fresh spinach directly into the tagliatelle dough to make a green version of this dish.
Making the Pasta Dough.
To make enough of this outstanding fresh tagliatelle for 4 people, all you’ll need is 2 1/3 cups (300g) of flour, 3 medium eggs and a pinch of salt.
To make your tagliatelle dough, combine the flour, eggs and salt into a large bowl, then begin mixing it all together with your hands until everything starts to come together. Then transfer the dough onto a clean surface and knead it until you’ve got a smooth even ball of dough. Finally, cover the dough with plastic wrap or a bowl and let it rest at room temperature for at least 30 minutes.
Rolling Out the Tagliatelle
After the dough has rested, you’ll begin by taking a portion of the dough (1/4 at the most) and rolling it out until it’s no more than 1/16th of an inch thick. Then, take the strip of rolled out dough and roll it up on itself long ways, making a long rope, taking care not to press the layers together. Now, take a knife and cut about 1 inch strips off the rope to create the individual strands of tagliatelle, and then repeat this process with the rest of the dough.
Cooking the Tagliatelle
The final step is to cook your pasta. To do this, place a large pot of well-salted water on the stove to boil. Once it’s boiling, add the pasta, making sure to try to separate the individual pieces as you drop them in the water. Let the pasta boil for just a few minutes (usually no more than 4 or 5 at the most), then strain and serve your delicious homemade tagliatelle with your favorite pasta sauce. It’s that simple.
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My boyfriend and I thoroughly enjoyed the Foodies Tour, which included stops at producers of cheese, balsamic vinegar and cured meat. Paolo was an amazing tour guide – he's extremely knowledgeable, kind and a great communicator. We learned so much! It was really nice to be in a smaller group and most of the producers we visited were small so we were able to get a close up view of the processes. We'd highly recommend Emilia Delizia as this tour was truly authentic and a highlight of our trip!
thank you for the kind review
The tour of the Parmesan Reggiano cheese dairy, Balsamic Vinegar farm, the Parma ham and lunch at the organic vineyard was thoroughly enjoyed by our family of 4. Paolo was a gracious and knowledgeable host for the day and provided us with insights to the production of the cheese and balsamic vinegar which was enhanced due to his chemistry background. We would thoroughly recommend this tour to those interested in the specialities produced in the Modena region.
We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. 🙂 Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.
Nous sommes une famille de cinq et nous avons adoré notre expérience. Les trois endroits étaient choisis judicieusement. Notre guide était très généreuse et super gentille. Nous recommandons ce tour ( parmesan, vinaigre balsamique et jambon de parme).