Tagliatelle Recipes - How to Cook Tagliatelle To Perfection
When you need a satisfying meal that feels special but takes minimal effort, a bowl of long, ribbon-like pasta is the ultimate answer. These golden strands are built to hold onto rich sauces, making them the perfect base for comforting tagliatelle dishes.
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Tagliatelle Dishes
Whether your family craves a rich meat ragu or a bright, fresh seafood plate, this versatile pasta shape accommodates whatever ingredients you have on hand. Explore our full range of pasta recipes to find your next go-to mid-week dinner.
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Chicken Tagliatelle Recipes
Tender poultry and long pasta ribbons are a superb match for an effortless evening meal. By combining juicy chicken breast or thigh meat with velvety crème fraîche or a vibrant basil pesto, you get a filling dinner that satisfies the whole family.
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Mushroom Tagliatelle Recipes
The rich, earthy flavours and unique texture of mushrooms pair perfectly with creamy sauces in any tagliatelle recipe. Ideal for midweek dinners and tasty leftover lunches.
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Salmon Tagliatelle Recipes
If you’re a seafood fan, adding your salmon to a tagliatelle base is just about as good as it gets. Fresh, creamy and chef-approved, dig right into our salmon tagliatelle recipes.
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Prawn Tagliatelle Recipes
Adding prawns as your protein with a tagliatelle dish elevates mealtimes for the whole family. Quick, simple and guaranteed to please everyone around your table.
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Tagliatelle Recipe FAQs
What is tagliatelle?
Tagliatelle is a traditional Italian pasta cut into long, flat ribbons, available in both fresh egg and dried varieties. Hailing originally from the Emilia-Romagna region, the name comes from the Italian word 'tagliare', which means 'to cut', describing how sheets of rolled dough are sliced into perfect strips.
Are tagliatelle and fettuccine the same?
No. Tagliatelle and fettuccine are similar in shape, both being flat, ribbon-like pastas, but they differ slightly in width. Tagliatelle is a little bit wider and originates from Northern Italy, particularly Bologna, whereas fettuccine is slightly narrower and associated more with Roman cuisine. Tagliatelle works particularly well with hearty ragu sauces like Bolognese, whereas fettuccine is most commonly served with creamier sauces, such as Alfredo.
How many tagliatelle nests per person?
We typically recommend 110g tagliatelle per person for a main tagliatelle dish. This often equates to roughly two tagliatelle nests. When you order a tagliatelle recipe from us, your ingredients come pre-portioned, so you’ll have exactly the amount of tagliatelle nests you’ll need - and minimal food waste!
How long does tagliatelle take to cook?
Due to the ribbon-like shape of tagliatelle, it cooks quite quickly compared to other pastas. For best results, tagliatelle is cooked in boiling water for around six minutes, or until al dente.
How do you stop tagliatelle ribbons from sticking together?
Long ribbon pasta is notorious for clumping together, especially during the first two minutes in the pot. To prevent this, always use a spacious saucepan with plenty of boiling water so the strands have room to swim freely, and give the water a thorough stir immediately after dropping the nests in. Avoid adding oil to your cooking water, as this leaves a greasy film that stops your sauce from clinging to the pasta later.
Can you use spaghetti instead of tagliatelle?
You can certainly swap them in a pinch, but the final texture of the meal will feel quite different. Spaghetti is narrow and round, making it ideal for light, smooth oil or tomato glazes. Tagliatelle’s flat shape is structurally designed to carry heavy weight, meaning it easily catches thick cream sauces and chunky meat pieces that would simply slide right off spaghetti strands.
Can you freeze tagliatelle?
Yes, you can freeze tagliatelle and it will last several months, whether fresh or cooked. For best results, freeze fresh tagliatelle in small portions on a baking sheet before transferring to an airtight container, while cooked tagliatelle should be cooled completely and stored with sauce to prevent it from drying out.
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