There’s magic in simplicity—especially when it’s handmade. This timeless Italian dish is all about technique, patience, and the quality of your ingredients. Learn how to make fresh square-cut tagliatelle from scratch, paired with a slow-roasted tomato sauce that brings out the full depth of ripe tomatoes.

Ingredients

For the Pasta Dough

  • 400 g white flour

  • 100 g semolina

  • 5 whole eggs (room temperature)

  • 1 tablespoon olive oil

  • A pinch of salt

For the Tomato Sauce

  • 12 ripe, red tomatoes

  • 1 medium onion, finely diced

  • 2 cloves garlic

  • 2 tablespoons tomato purée

  • 1 tablespoon sugar

  • 1 tablespoon white wine vinegar

  • 2 handfuls fresh basil leaves

  • Olive oil

  • Salt and freshly ground black pepper

  • Freshly grated Parmigiano Reggiano (to taste – don’t overdo it)

Instructions

Step 1: Make the Dough

  1. In a large bowl or stand mixer with a dough hook, combine the flour, semolina, eggs, olive oil, and salt.

  2. Mix until a smooth, elastic dough forms (about 5 minutes).

  3. Knead by hand for 1 additional minute until smooth and round.

  4. Dust with a mixture of flour and semolina, wrap in cling film, and refrigerate for 1 hour.

Step 2: Shape the Tagliatelle

  1. Roll out the rested dough using a pasta machine until you reach the desired thickness.

  2. Cut into square-edged tagliatelle. If you own a chitarra (guitar-style pasta cutter), use it for a traditional finish.

  3. Lightly dust the noodles with flour and semolina, then hang on a drying rack.

  4. Allow the pasta to dry at room temperature for about 6 hours. This helps create the perfect bite when cooked.

Step 3: Slow-Roast the Tomatoes

  1. Preheat your convection oven to 130°C (265°F).

  2. Wash the tomatoes and score a shallow “X” at the top and bottom of each.

  3. Blanch in boiling water for about 2 minutes, until skins begin to loosen. Let cool slightly and peel.

  4. Halve the tomatoes and gently squeeze out excess seeds and juice.

  5. Place in an ovenproof dish with 2 tablespoons of olive oil, a pinch of salt, 1 clove of garlic (cut into three pieces), and the sugar. Toss gently.

  6. Roast for around 3 hours, until the tomatoes are slightly dried and richly flavored.

Step 4: Make the Sauce

  1. In a saucepan, gently cook the onion in olive oil over low heat until soft and translucent.

  2. Add the second garlic clove (pressed or finely minced) and cook for 2 minutes.

  3. Stir in the tomato purée and cook for an additional 2 minutes to deepen the flavor.

  4. Add the roasted tomatoes, vinegar, and any reserved juices (discard the garlic pieces). Add a little water if needed.

  5. Simmer over low to medium heat for about 1 hour, stirring occasionally.

  6. Season with salt and pepper to taste.

  7. Just before serving, tear the basil leaves by hand and stir them in gently to warm through.

Step 5: Cook and Serve

  1. Boil the tagliatelle in salted water until al dente.

  2. Drain and toss immediately with the warm tomato sauce.

  3. Serve with a touch of freshly grated Parmigiano Reggiano.

Final Notes

This recipe asks for time, not complexity. If you care for the details, each step rewards you with depth, texture, and soul. This isn’t just a plate of pasta—it’s a personal tribute to simple, honest cooking.