Handmade fresh pasta demonstrates the traditional technique for rolling and cutting tagliatelle entirely by hand, requiring only flour and rested dough. This method proves that professional-quality pasta is achievable without a pasta machine.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Start with your pasta dough that has been wrapped in plastic and rested for at least 30 minutes at room temperature.
Generously flour your work surface and the dough.
Using a flat rolling pin, roll the dough out until it is very thin, almost transparent.
Once rolled out, generously flour both sides of the dough sheet to prevent sticking.
Fold the dough sheet from both long ends so they meet in the middle. Then, fold the entire thing in half like a book.
Using a sharp knife, trim off the rough, uneven edges.
Cut the folded dough into strips of your desired thickness. For tagliatelle, aim for about 1/4-inch strips. Be sure to cut straight down, not at an angle.
Slide your knife underneath the center of the cut noodles and lift to gently shake them out and separate the strands.
Form the fresh pasta into small nests. You can cook them immediately or freeze them for later use.
Fresh cut pasta keeps 2 days refrigerated in an airtight container or up to 3 months frozen; cook directly from frozen, adding 1–2 minutes to boiling time.
No. This recipe shows how to roll and cut tagliatelle by hand using only a rolling pin, knife, and dusting flour. It takes more time but requires no special equipment.
The recipe uses pre-rested dough. Typically, fresh pasta dough rests 30 minutes at room temperature to relax the gluten, making it easier to roll thin.
Use all-purpose flour sparingly as you work. Too much flour dries out the dough and creates a gritty texture; dust only where the dough sticks to your surface or rolling pin.
Yes. Once cut, fresh pasta can be dried on a rack for 1–2 hours and stored in an airtight container for up to 2 days, or frozen for up to 3 months.
Roll until you can almost see your hand through it—roughly 1/16 inch thick. Thin pasta cooks quickly and has a delicate, tender bite.
One Pot Garlic Chicken Pasta
30 min
BEST Zuppa Toscana
40 min
Zuppa Toscana
55 min
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
Antipasto Salad
10 min
Antipasto Pasta Salad with Italian Vinaigrette Dressing
40 min
Italian Antipasto Salad
20 min
