A tagliatelle recipe with simplicity at its soul
Pasta traditions are passed down through generations. From great grandparents to grandparents to parents to children, every Italian family — whether proprietors of a local restaurant or just dedicated home cooks — has their own way to make pasta. And Nancy Silverton wants to show you how Masolino, one of her favorite restaurants in all of Italy, makes it.
At the Umbrian restaurant, Silverton learns from family matriarch Bruna Strappaghetti and her daughter Stefania Belfico how to make— a wide flat pasta noodle made with eggs, durum flour, all-purpose flour, olive oil, and salt — in the traditional Italian style.
“There’s that flip. And that sound, I love that slapping sound,” Silverton says as Belfico flips and rolls out the dough to a wide, flat circle. The final step is folding, then cutting the dough into thin strips. “The irregular cut is proof that it’s homemade,” Belfico says, proudly. No machine. Just old-fashioned knowledge and a little flour and eggs makes a rustic pasta dish for everyone to enjoy.
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