91yr old Adriana makes her signature Tagliatelle

Ingredients

• 400 g All-Purpose Flour (sifted)
• 50 ml Olive Oil (extra virgin, for dough moisture)
• 4 Eggs (large, room temperature)
• 150 g Guanciale (cut into 1‑cm cubes; if unavailable use pancetta)
• 1 Onion (medium, finely chopped)
• 400 ml Tomato Passata (smooth, no seeds)
• to taste Salt (for pasta water and sauce seasoning)
• 50 g Parmesan Cheese (freshly grated)

Instructions

1. Make the Pasta Dough

   Create a well in the 400 g of flour, pour in 50 ml olive oil, crack the four eggs into the well and scramble with a fork, then gradually incorporate the flour until a shaggy dough forms.

   Time: PT10M

2. Knead the Dough

   Knead the dough on the board for about 10 minutes until smooth and elastic. No resting period is needed; the dough will stay springy.

   Time: PT10M

3. Roll and Cut Talatelle

   Roll the dough thinly (about 1 mm) using a rolling pin or pasta machine, dust lightly with flour, then roll the sheet into a loose cylinder and slice with a straight‑bladed pasta knife into 8 mm wide ribbons. Unravel the ribbons and let them dry on the board for a few minutes.

   Time: PT15M

4. Dice Guanciale

   Cut the guanciale into 1‑cm cubes, ensuring each piece contains a bit of the fatty meat.

   Time: PT5M

5. Render Guanciale

   Add the guanciale cubes to a hot sauté pan and fry for about 5 minutes until the fat renders and the pieces become golden and crisp.

   Time: PT5M

   Temperature: medium heat

6. Sauté Onion

   Finely chop the onion, add it to the pan once the guanciale has released fat, and cook until the onion is soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Add Tomato Passata and Reduce

   Pour 400 ml of tomato passata into the pan, season with salt, and let the sauce simmer, stirring occasionally, until it reduces and thickens, about 20 minutes.

   Time: PT20M

   Temperature: low heat

8. Cook the Talatelle

   Bring a large pot of salted water to a rolling boil, add the fresh talatelle and cook for 1 minute, stirring gently to prevent sticking.

   Time: PT5M

   Temperature: high heat

9. Combine Pasta and Sauce

   Using a slotted spoon, transfer the hot talatelle directly into the sauce, toss to coat, and add a splash of reserved pasta water if needed for a silky texture.

   Time: PT2M

10. Finish and Serve

    Plate the pasta, sprinkle generously with freshly grated Parmesan, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g