Basil tagliatelle

Ingredients

• 500 gplain flour
• 2whole eggs
• 2egg yolks
• 50 gfresh basil
• 2 tablespoonsgrated Parmesan
• 2 tablespoonsgrated Pecorino
• 1 tablespoonextra-virgin olive oil
• a pinchsalt

Instructions

1. 1

   Blend the basil

   Wash and dry the basil. Blend it with the eggs, olive oil, both cheeses and salt.

2. 2

   Make a well

   Sift the flour onto a work surface and shape it into a mound with a well in the middle.

3. 3

   Combine the mixture

   Pour the basil mixture into the well. Use a fork to draw in the flour gradually.

4. 4

   Knead the dough

   Knead the mixture by hand for about 15 minutes, until the dough is smooth.

5. 5

   Rest the dough

   Shape the dough into a ball, wrap it in cling film and leave it to rest for 1 hour.

6. 6

   Roll the dough

   After resting, roll the dough from the centre outwards with a rolling pin until it is about 2 mm thick.

7. 7

   Dry and roll

   Leave the sheet to dry for at least 30 minutes, then roll it into a long cylinder.

8. 8

   Cut the pasta

   Use a sharp knife to cut the cylinder into ribbons 6–8 mm wide.

9. 9

   Separate and dry

   Spread the tagliatelle out on a floured work surface and leave it to dry for at least 30 minutes.

10. 10

    Boil the tagliatelle

    Cook the pasta in boiling water, then continue with the preparation of your chosen recipe.

What is basil tagliatelle?

Tagliatelle are long, flat ribbons of pasta associated with the Emilia-Romagna region of Italy. This version brings fresh basil into the dough itself rather than relying on a sauce for its green colour and herbal flavour.

Blending the basil with eggs, oil and grated cheeses makes a paste that is easier to incorporate evenly. The result is a distinctive fresh pasta that can be paired with a range of sauces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 14g protein, 65g carbs, 6g fat.

Most of the carbohydrates come from the flour, while the eggs and cheeses contribute protein and the oil, egg yolks and cheeses provide much of the fat. Pair a serving with vegetables and a sauce that suits your meal to round out the plate.

Building the dough

Basil mixture: blend the leaves until finely chopped, so they are distributed through the dough rather than forming large patches.

Flour well: add the liquid mixture gradually and draw in flour from the sides with a fork. This gives you more control as the ingredients come together.

Kneading and resting

Kneading: work the dough for about 15 minutes, until its surface feels smooth. If it feels sticky, the method gives no extra flour quantity, so dust the work surface lightly as you work.

Resting: wrap the ball well and leave it for 1 hour. This pause lets the dough relax before rolling.

Rolling and cutting

Thin sheet: roll from the centre towards the edges until the pasta is about 2 mm thick. Aim for an even sheet so the ribbons cook at a similar rate.

Drying: leave the sheet for at least 30 minutes before rolling it into a cylinder, then dry the cut ribbons for at least another 30 minutes. A lightly floured surface helps keep the strands from sticking together.

How to tell when it is ready

Dough: it should be smooth after kneading and flexible enough to roll without tearing. If it springs back strongly, allow it to rest before continuing.

Pasta: the recipe does not give a boiling time, so check the ribbons as they cook and stop when they are tender with a slight bite. The exact time will depend on how dry and thick they are.

Serving ideas

The recipe leaves the sauce to your choice. A simple sauce lets the basil remain noticeable, while a more substantial accompaniment can turn the pasta into a fuller meal.

Serve with vegetables or a green salad alongside. Cook only the amount you need if you want the remaining ribbons to stay dry for storage.

Recipe notes & tips

• Dry the basil thoroughly after washing so excess water does not make the dough wet.
• Sift the flour before shaping it into a well to help avoid lumps as you combine the dough.
• Keep the dough covered while you work so its surface does not dry out prematurely.
• Use a sharp knife to cut clean, even ribbons.
• Dust the work surface with flour before spreading out the cut tagliatelle.

Variations

• More basil: increase the fresh basil for a stronger herbal note, adjusting the dough texture as needed.
• Cheese balance: use more Parmesan and less Pecorino for a milder, less sharp flavour.
• Herb blend: replace part of the basil with fresh parsley for a different green-herb profile.
• Sauce pairing: toss the cooked ribbons with a simple tomato sauce for a contrasting flavour.
• Vegetable pairing: serve with sautéed seasonal vegetables for a meat-free meal.

Common mistakes to avoid

• Wet basil: dry the leaves well after washing so extra moisture does not soften the dough.
• Adding flour too quickly: incorporate it gradually with a fork so the liquid mixture stays contained in the well.
• Under-kneading: keep working the dough for about 15 minutes, until it feels smooth.
• Skipping the rest: leave the wrapped dough for the full 1 hour so it is easier to roll.
• Cutting too soon: let the sheet dry for at least 30 minutes before rolling it into a cylinder.
• Crowded ribbons: spread the cut pasta out on a floured surface and dry it for at least 30 minutes to reduce sticking.

How to store

Keep dried tagliatelle in an airtight container in a cool, dry place and use it within a few days. Fresh pasta can be refrigerated in a covered container and cooked promptly; cook any leftovers thoroughly when reheating with sauce.

Frequently asked questions