Tagliolini Soup

Thin tagliatelle are particularly delicious when served in beef broth as is the tradition in Italy.

  • Time

    43 minutes

  • Difficulty


  • Course

    First Courses


Servings 4

For pasta

  • 7 oz all-purpose flour
  • 2 eggs


40 minutes preparation + 3 minutes cooking

Pour the flour out onto a flat work surface and shape into a well. Add the eggs to the middle and knead into a smooth dough.

Let rest for 20 minutes covered with a cloth or plastic wrap.

Roll the dough into a very thin sheet using a rolling pin or pasta machine. Then, flour lightly and fold the pasta over onto itself several times.  Use a small knife to cut the folded dough into 1/10 – inch wide wide.

Spread the noodles out on a lightly floured baking sheet to dry.

Then, bring the broth to a boil in a large pot and, as soon as it boils, add roughly chopped noodles. Cook for about 2-3 minutes.

Remove from heat and serve immediately.

Chef's tips

To give the soup even more flavor, try adding grated Parmigiano Reggiano.

Food History

In Italy, soup (minestra) is a first course (primo piatto), served after the appetizer.
Minestre distinguish themselves from other first courses like pasta and risotto due to their brothy base. 
Often quite rustic in nature, soups are really tasty and very nutritious, ideal for warming up on a cold winter day.

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