Tagliatelle with basil and parmesan

Tagliatelle with basil and parmesan

Help - I’m addicted to fresh pasta.

For years now, I’ve resisted making fresh pasta at home because I feel like the amount of time and work it takes to prepare is disproportionately greater than the amount of time it takes to consume. Paired with my inherent fear of flour and kneading and my blatant lack of patience for anything fussy in the kitchen, fresh pasta has never seen the light of day in my home.

Enter, Eataly. I’m not a big fan of the prepared pastas and pizzas here, because while they are exceptionally fresh, I find them to be rather bland. The prepared foods at Eataly remind me of when I visited Japan and thought the sushi was just “meh”. It’s not so much that the sushi tasted bad or that the quality was sub-par, but rather that my tastes crave a little more spice, a little more sauce, and a lot more flavor. The idea of a simple piece of fish dotted or drenched in absolutely nothing just didn’t do it for me.

Now back to Eataly. The gems here are really the fresh ingredients, with my favorites being the milky burrata and the fresh pastas. After one disappointing prepared meal there, I decided to pick up this tagliatelle and attempt my own dish at home. The tagliatelle was perfectly swirled in graceful ribbons, and I could not wait to decorate it with some color and seasoning. I decided that I’d exercise some restraint in the number of ingredients I used and attempt a pared down, yet delicious pasta that I’d want to make over and over. It was a success, and now I can’t get myself to buy boxed dry pasta anymore.

A few weeks after I brought home the tagliatelle, I experimented with a fresh mushroom ravioli which was even more delicious and flavorful…so look out for that recipe in the next few days.


  • 1.5 lb fresh tagliatelle

  • 2 tbsp salt

  • Extra virgin olive oil

  • 1.5 cups tomato sauce of your choice

  • 1 cup fresh basil

  • 1 cup shredded parmesan

  • Red pepper flakes

  • Black pepper


Bring 6 quarts of water (for 1.5 lb fresh pasta) to a boil with 2 tbsp salt. Cook for 3-4 minutes until pasta is al-dente. Reserve 2 cups of liquid and drain the rest. Transfer pasta to a bowl, drizzle with olive oil to dress the pasta while warm, and add the tomato sauce. Top with basil, parmesan, and pepper. Add reserved pasta water to thin out the pasta to your preference. I usually save this water until the next day use it to thin out the pasta when I’m eating leftovers.

Tagliatelle pasta with basil and parmesan

Tagliatelle pasta with basil and parmesan