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 For 4 people:

  • 400 g flour
  • 4 eggs






Tip the flour on to a work surface or board. Make a well in the centre.

Mix the eggs and pour into the well. Starting from the outside, work the flour into the liquid until a dough forms. 

Knead until it is smooth, firm and elastic (this will take 5-10 minutes).

Wrap in cling film and rest in the fridge for one hour before using. 
Roll by hand, on a lightly floured surface until as thin as you want it.

Then, to cut it into ribbons, roll the pasta into a pinwheel and, using a sharp knife, slice into strips 8-10mm thick.

Bring a large pan of salted water to the boil and cook the tagliatelle for 3-4 minutes until al dente.


The image has the only aim to show the basic ingredient of the recipe.

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