Reservations can be made by phone or email. Walk-ins are seated on a first-come-first-serve basis. For bookings of more than 8 guests, please contact the restaurant directly
Tagliatelle is a type of pasta that comes from the Emilia-Romagna and Marche regions of Italy. It is long and flat and is usually served with a bolognese sauce.
For many years, people believed that tagliatelle was first made by a court chef who was inspired by witnessing a wedding in 1487, where the bride had a distinctive hairstyle that looked like the tagliatelle we know today. However, this was later found to be a joke thought up by comedian Augusto Majani in 1931.
Today, tagliatelle is a staple of Italian cooking, and it is usually found paired with rich sauces and succulent meat.
Here at La Tagliata, we make fresh tagliatelle by hand every day using a recipe handed down over generations.
Pour the flour onto a work surface and shape into a mound. Form a deep, wide well in the centre and add the eggs; sprinkle with the salt.
Beat the eggs lightly with a fork, then gradually work in the flour, moving from the inside of the well in a circular motion.
Do this until everything has come together and formed a dough-like consistency. You will probably start to see individual little dough balls forming.
Gather everything together, and shape the dough into a ball.
Dust with more flour and wrap with plastic wrap.
Put into the fridge and rest for at least 30 minutes.
After the dough has been able to rest for 30 minutes, take out of the fridge and place back on a work surface.
There, shape the dough into a rectangle in preparation for cutting.
Once you've shaped your dough, take a very sharp knife and cut the dough into long pieces each about 1 inch wide.
Leave these on the side to dry slightly for about 10 minutes.
After 10 minutes, gather the pasta and prepare to use the pasta machine.
Set the pasta machine to the flat noodle or "tagliatelle" setting and feed the sheets through the machine. Transfer the cut pasta to kitchen towels.
After passing each sheet through the machine, lightly sprinkle semolina flour on the top of the pasta so that it stays moist.
Pass the sheets through the machine until the pasta is thin enough for your liking.
If you do not have a pasta machine, use a rolling pin.
Once the pasta is thin enough, attach the tagliatelle attachment.
Then pass the sheets of pasta through the tagliatelle attachment to cut the pasta into individual strands.
Once cut, gather the pasta and prepare for cooking.
Bring a large pot of salted water to a boil. Add the pasta and cook for 3-5 minutes, until al dente.
Once cooked, drain, add sauce, plate, and serve.
Reservations can be made by phone or email. Walk-ins are seated on a first-come-first-serve basis
This delicate and delectable dish is perfect for an after-dinner treat. Rich and chocolatey, it's easy to make and incredibly satisfying.Discover the Recipe