Go Back
+ servings
homemade tagliatelle with fresh tomatoes and parmesan on wood background
Print Recipe
5 from 5 votes

Homemade Tagliatelle with a Fresh Tomato Olive Sauce

There's nothing quite like fresh pasta, and this homemade tagliatelle recipe walks you through step by step on how to make pasta at home without a machine. Finished with a fresh tomato olive sauce, its an authentic Italian dish!
Prep Time1 hr 20 mins
Cook Time40 mins
Total Time2 hrs
Course: Main Course
Cuisine: Italian
Servings: 10 servings
Calories: 209kcal
Author: Anjali Shah



  • 350 g about 1.5 cups of flour (you can use any combo you like - we used half 00 and half 0 flour - but you can mix it up with whole wheat, semolina, etc.)
  • 3-4 eggs


  • 100 g 0.4 cups - a little more than 1/3 cup of whole, unpitted black olives (get a smaller variety as they will remain whole in the sauce)
  • 1 carrot minced
  • 1 small onion minced
  • 2 sticks celery minced
  • fresh marjoram or oregano a couple sprigs
  • 1 Tbsp extra virgin olive oil
  • 1 bottle of tomato passata you can also use 28oz crushed tomatoes and run them through a seive
  • salt to taste
  • garlic - at least 1 clove up to 3-4 cloves if you really love garlicky sauces
  • 1 cup freshly grated parmesan cheese to top the pasta



  • On a clean, wooden cutting board, create a well in the middle of the flour and break the eggs into the center. Carefully mix the eggs with a fork as if you were making an omelette, bringing a little bit of flour each time you mix into the eggs. The key here is not to break the outside of the "well" before the eggs are completely mixed into the flour, otherwise you'll have eggs running all over your cutting board (not fun!).
  • Once the eggs and flour begin to mix (so there are no runny eggs left), start working the dough with your hands until the mixture is smooth but firm. Kneading the dough takes a bit of time! Finally when the dough is ready, it becomes super soft and a little shiny too.
  • Let dough rest for 20-30 minutes. After 30 minutes, roll out the dough with a rolling pin until extremely thin (you should be able to see the dark part of the cutting board faintly through the dough) and as circular as possible. Keep dusting with flour as you roll it out.
  • When it's thin enough, sprinkle cornmeal on the cutting board and the dough (to help prevent it from sticking). Fold up the dough into a flat "burrito" before you begin slicing it with a sharp knife.
  • Slice the dough with a sharp knife into 1/4 inch thick (or slightly less thick) slices.
  • As you cut the fettuccine, be sure to ruffle it up with your hands a bit and add cornmeal as needed to keep it light and to prevent sticking (as it sits)
  • Cook in salty, boiling water for just 3-4 minutes until al dente. Note: Wait to cook the pasta until the sauce is done.


  • Finely mince all the vegetables and the garlic.
  • Fry the veggies in 1 Tbsp olive oil over medium heat. Add a little white wine to reduce, then add the tomato sauce (passata), whole olives, marjoram/oregano and salt.
  • Simmer the sauce for 40 minutes. When the sauce is about 5 minutes from being done, cook your pasta. Drain your pasta (don't rinse it!) and mix the sauce with the pasta.
  • Top with freshly grated parmesan cheese


Top Tips for Making Homemade Tagliatelle
  • You can use this pasta recipe as a base for just about any additional ingredients - veggies, cheeses, etc. But sometimes it's just fun to eat the simple original version.
  • Cook the pasta al dente - it's better for you and no one likes mushy pasta!
  • Be sure to let the dough rest before rolling it out.
  • If you have kids, get them involved in making the pasta! It can be a really fun activity for the whole family to do together!
From Convivio Rome Cooking Class


Calories: 209kcal | Carbohydrates: 24g | Protein: 10.3g | Fat: 8.1g | Sodium: 366.8mg | Fiber: 1.5g | Sugar: 4.9g