Main Dishes


I love this recipe because you do not need a pasta maker. The only tools you need are a flat surface to make the pasta (I use a Roul Pat, which is a big silicone mat), a rolling pin and a knife.


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By Liz Serves: 6
Prep Time: 20 minutes Cooking Time: 2 minutes

This pasta only has 2 ingredients and is a great weekend meal to make and get your family involved. You can obviously use this recipe to make ravioli or farfalle by hand as well.


  • 2 large Eggs
  • 2 cups Unbleached All Purpose Flour
  • Sea Salt for Boiling



Make a mound of flour in the center of the table and then make a well in the middle of the mound.


Crack the eggs into the well.


Start by beating the eggs together inside the mound, just like its a bowl, using your fingers or a fork.


Once the eggs are beaten, gradually pull in more flour from the sides of well with your fingers.


Continue pulling in more and more flour until it starts to become more solid, eventually you will have a ball of dough.


Sprinkle a bit more flour on your flat surface and being to knead the dough. You will know when the dough is read because it will feel as smooth as a baby's butt when you pat it.


Let the dough rest for 30 minutes.


Now you can start to roll the dough out with your rolling pin.


The old-time way to know that the dough was thin enough, was if you could put a newspaper under the dough and be able to read the newspaper. This means, it must be VERY thin. If you have any paper with black type around, definitely try this.


Once the dough is thin enough, sprinkle a bit more flour on top and place your rolling pin on top of the dough on one side.


Roll the dough up around the rolling pin and continue rolling until it is all rolled up.


Pull the rolling pin out from the center of the roll of dough, and dough will fall slightly to form a more flat roll.


Using a sharp knife, begin at one end of the flat rolling cutting thin strips.


When you are done, you can unravel each strip and voila! you have a Tagliatelle noodle.


Once you have all your noodles are all cut, get your water ready by adding a teaspoon or so of salt to some boiling water.


Drop the noodles into the water and cook for 2 minutes.


Top with your favorite sauce or even just some butter.

The mount of flour with the eggs in the well:

The dough after kneading:

The rolled out dough:

The dough rolled up inside the rolling pin:

The flat rolled up dough, once you pull out the rolling pin:

Cutting the strips:

Unraveling the strips to reveal the noodles:

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