Hands-On: Tagliatelle

About this class

Tagliatelle is one of Italy's most iconic fresh pastas, a long flat ribbon native to Emilia-Romagna and traditionally paired with hearty meat ragus or simple butter and sage. In this class at La Scuola di Eataly, a chef instructor teaches you to make the egg-based dough from scratch, roll it thin using a mattarello rolling pin or pasta machine, and cut perfect ribbons by hand. You will taste the finished pasta prepared with a classic sauce and leave with the recipe and technique to recreate it at home.