Where tagliatelle is traditionally around 3mm thick and 6mm wide, tagliolini is much thinner with a thickness of around 1mm and width of 3mm (ever so slightly thicker than capellini ). The clue to their differences are in the name, since taglia means ‘cut’ in Italian, it is indeed the cut of these pasta shapes which differentiates them. Not to be confused with tagliatelle, which although similar, since they both classify as egg pasta cut into ribbons, they are not the same. Referred to by locals as tajarin, this pasta shape has long since been a part of the Piedmontese culinary tradition due to its sumptuous yolk-rich dough which pairs beautifully smoother and slightly thinner pasta sauces, particularly a traditional white truffle sauce made with locally sourced (and highly prized!) ingredients. No matter how you spin it, nothing quite beats fresh homemade pasta.This charmingly thin pasta shape finds its origin in the northwestern Italian region of Piedmont, particularly in the Langhe area, just south of Alba. Make a simple butter sauce-with lots of freshly grated Parmesan-or opt for pesto or long-simmered marinara. “I always say a little less time in the water is better, because it means more time cooking in the sauce.”Īs for that sauce, you’ve got plenty of options. Aita suggests keeping your eye on the pot: “Cook it until the pasta rises to the top, which will depend on how thick you roll and cut it,” he says. But remember that fresh pasta cooks faster than dried varieties-the cooking time typically falls between 1–3 minutes. How to cook fresh pasta:Ĭook handmade pasta just like the store-bought stuff: in a large pot in well-salted boiling water. (You can use a pasta drying rack if you’d like, but it’s not necessary.) Alternatively, keep it in an airtight container in the fridge for a few days or the freezer for up to one month. “This rolling-by-hand-with-no-machine technique: that’s all they do in Emilia-Romagna,” says Aita, referencing the region in Northern Italy known for its peerlessly smooth pasta dough.Īfter cutting your pieces, cook your pasta immediately or toss it in a bit of flour to keep it from sticking, and set it on a plate or baking sheet to await cooking. But you can achieve similarly great, if slightly more rustic, results using a rolling pin, no KitchenAid attachment or standalone tool required. You can use a pasta machine (or the pasta roller attachment on a stand mixer) to roll your dough into neat sheets. “I think the cold dough is easier to work with.” How to roll fresh pasta: “I’ll leave it wrapped in the refrigerator overnight to rest,” he says. If you want to work ahead, take a page from Aita’s book and make your pasta dough the day before you plan to use it. This is when the gluten in your dough hydrates, forming the bonds that make it beautifully elastic and easy to stretch and manipulate. But first, it’s essential to let the dough rest. Wrap the dough tightly in plastic wrap and let it rest for at least 45 minutes (up to 2 hours) at room temperature.Ĭongratulations-you’ve made fresh pasta dough! From here, the possibilities are endless- fettuccine, ravioli, lasagna, you name it.
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