I have always found tagliatelle delicious! Here‘s an Italian recipe for tagliatelle paglia e fieno or white and green tagliatelle!

Ingredients: 2 eggs: 250 g flour; 60 g spinach leaves; salt

Preparation: wash the spinach leaves, put them in a blender, add the flour and blend until mushy. Next add one egg, salt and press the button for a few secs. Remove the mixture.

Now repeat the above instructions but this time do not add spinach. Knead the two balls gently and then put them in the fridge for half an hour. Next roll out the dough and start to make tagliatelle. Cook them in slightly salted water and serve with sauce or oil!

Continue reading: Italian recipes: home made tagliatelle paglia e fieno

Last Sunday I prepared tagliatelle with spinach and at the end of the meal I had nothing but great compliments from my guests, so why not give it a try? The following recipe serves four.

Ingredients 200 g flour; 2 eggs; 80 g spinach.

Put the flour and eggs (plus a pinch of salt) in a food processor. Pulse briefly until mixed. Take it out and then roll into a ball. At this point cover the dough with some cling film and put in the fridge for half an hour. Next knead the dough with your hands , roll it out and then start to make tagliatelle. In the meanwhile put the spinach in the blender and turn on for a few secs. Pour the spinach sauce in a bowl, add oil and then stir in the cooked tagliatelle! Delicious!

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Today is international “Tagliatelle Day” when the world celebrates one of Italy’s greatest types of pasta. Around the world, more than 1000 Italian chefs will make original pasta recipes based on the traditional Italian dish from Bologna, of “tagliatelle al ragù”. Normally known as Bolognese sauce in English, ragù is the traditional name of the mince sauce that we all enjoy, most traditionally prepared with tagliatelle and not spaghetti.

Part of the purpose behind the Tagliatelle Day is to educate the public about the bastardisation of Italian products around the world, and the ignoble attempts at copying Italian cuisine. And our ignorance contributes to the use of products that are not traditionally Italian, and that do not follow the strict health and cultural production guidelines.

The idea came from the GVCI, or Gruppo Virtuale Cuochi Italiani, which is an online group of Italian chefs founded back in 2001, which includes 1,000 professional chefs from 70 countries around the world.

If you want to stun your guests with traditional Italian homemade pasta for a New Year’s Eve Italian dinner, try our recipe below. The easiest way to make pasta at home is if you have a pasta machine, but if you want to make ravioli or even tagliatelle, you can do it by hand.

Ingredients: one egg per 100 grams of flour, and calculate one and a half eggs per person. So, for example, for two people, you’ll need 300 grams of flour and three eggs. Have a large workspace ready, make a little mound with the flour and create a crater in the middle.

Crack the eggs into the crater and knead the pasta by hand. If the mixture is not easy enough to work, you can add some water for a softer dough. After kneading for a consistent texture, cool in the fridge for about half an hour. After cooling, roll out the dough to a thickness of a couple of millimetres.

At this point, you can either cut the dough into strips to make tagliatelle (or fettuccine), or you can use the wet edge of a glass to cut circles for ravioli. Freshly made pasta should be cooked and eaten fresh, and it needs to be cooked rapidly in salted boiling water, only for a couple of minutes.

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This ragù recipe is what you need for your Christmas dinner, especially if you are planning to cook lamb roast as a second course. Here are the ingredients for the ragout: 100 g sausage; tomato sauce, garlic clove; half a glass of dry white wine; 400 g minced beef; 1 thick slice of lard; Parmesan cheese; salt and pepper.

Preparation: brown the garlic in a little oil, remove and then add the lard, the sausage and the minced beef, stir well and cook for a few minutes. Next pour in the wine and keep stirring. When the wine has evaporated, add the tomato sauce and the Parmesan cheese. Cover with a lid, turn down the heat and cook for a few minutes. In the meanwhile cook the tagliatelle al dente, drain and stir into the sauce! It’s delicious!

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This Italian Christmas recipe is used as part of the initial Christmas toast at the beginning of the meal, and is an Italian seafood, Christmas pasta recipe.

The ingredients for four people are: 400 grams of tagliatelle, 300 grams of turbot fish, six scallops, 3oo grams of peeled tiger prawns, two shallots, one carrot, a glass of white wine, a ladle of fish broth, basil, chives, parsley, thyme, bay leaves, oil, salt and pepper.

Chop the shallots into large pieces, peel the carrot and chop it finely. Sautee them in a pan with the bay leaves and some oil. Pour in a little wine and then the broth, and heat on low heat for ten minutes. Remove the bay leaves and shallots, add the chopped herbs and then the chopped turbot, the scallops and the prawns and cook for five minutes on low heat.

Cook the pasta (if fresh, you will only need to boil it for a minute or more), drain it and add it to the pan with the seafood sauce. Mix the ingredients through on high heat, and when serving add a little oil, parsley and pepper. See our post for tips on how to cook the perfect pasta.

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Here’s a great Italian pasta recipe for late summer/early autumn with bavette or tagliatelle with mushrooms and rocket. A few other ingredients give it some extra zing, making this a great entree course for any season.

Ingredients: 250 grams of bavette, one french onion, one packet of mushrooms, some rocket, pine nuts, oil, salt and a little chilli.

Method: Heat the oil in a large pan with high sides, add a little chilli. When hot, add the chopped onion and thinly sliced mushrooms. After it has all been browned, cook the pasta until al dente (see our guide to the perfect pasta), drain and add to the mixture. When ingredients are combined, add the rocket and pine nuts at the end.

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I have just come across a delicious pasta recipe which requires two rather unusual ingredients: coffee and orange juice! Here are the ingredients: 300 g flour; 3 eggs; 1 tablespoon powdered coffee; 1 kg oranges;; 100 g sugar; 50 g butter; vanilla; clove

Method: 1. Sift the flour, make a well in the centre of it and then add the eggs and the powdered coffee. 2. Knead the mixture until dark brown and then leave it to rest for 30 minutes. 3. Wash and peel the oranges, cut the rind into strips and put them in a pot with water and sugar. 4. Pour the orange juice in a pot with sugar, three orange segments, vanilla and clove and cook until the juice thickens ( do not forget to turn down the heat). 5 Add the butter and stir for a while. 6 Remove the sauce from the heat. 7. Roll the dough out and cut into strips or tagliatelle. Cook the hand-made pasta and then pour the sauce over it. Serve hot.

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