How To Cook Tagliatelle Pasta

I love tagliatelle noodles because they’re so big (about 1/4 inch wide!) and sauces coat them perfectly! They’re a great alternative to linguine or fettuccine. You’ll have to try your freshly cooked tagliatelle out with some homemade alfredo sauce, bolognese, or marinara!

What is Tagliatelle?

If you’ve never had tagliatelle pasta before, it’s an egg-based pasta that originates in Northern Italy. Tagliatelle is similar to linguine but it’s made with eggs and is slightly thicker. It typically comes in what’s called a “nest,” or bundles of dried pasta. These are so easy to drop in a pot of boiling water! Because of its ribbon-like shape, tagliatelle is great for thicker, heavier sauces. One of my absolute favorites is this homemade mushroom sauce! Meaty sauces like bolognese or spaghetti sauce are also great for serving with it. My family absolutely LOVES this type of pasta. Because it’s so tasty, I know yours will too!

What You’ll Need to Cook It

Salty water and high-quality noodles is the key to perfect tagliatelle. Making a pot of fresh, tasty pasta is so easy! Then all you need to do is whip up your favorite homemade pasta sauce.

Water: Salt your water heavily to add flavor from the inside out!Tagliatelle Pasta: I used 10 ounces of uncooked pasta and this made enough for about 5 servings. This equates to about 4 nests of tagliatelle if they’re sold individually.