91yr old Adriana makes her signature Tagliatelle
91yr old Adriana makes her signature Tagliatelle is a medium Italian recipe that serves 4. 450 calories per serving. Recipe by Pasta Grannies on YouTube.
Prep: 30 min | Cook: 38 min | Total: 1 hr 23 min
Cost: $8.85 total, $2.21 per serving
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
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
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
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
Dice Guanciale
Cut the guanciale into 1‑cm cubes, ensuring each piece contains a bit of the fatty meat.
Time: PT5M
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
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
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
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
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
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
Dietary info: Contains pork, Contains gluten, Contains dairy
Allergens: Eggs, Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Tipo 00 flour, whole wheat flour
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Eggs: egg substitute, flax egg (for vegans)
- Instead of Guanciale: pancetta, bacon
- Instead of Onion: shallot, leek
- Instead of Tomato Passata: crushed tomatoes, san marzano canned tomatoes (blended)
- Instead of Salt: sea salt, kosher salt
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
Equipment Needed
- Mixing Bowl
- Fork
- Pasta Board or Clean Work Surface
- Rolling Pin or Pasta Machine
- Straight‑Bladed Pasta Knife
- Sauté Pan
- Large Pot
- Colander
- Cheese Grater
Critical Steps — Do Not Skip
- Kneading the dough without a rest period to keep it springy.
- Rolling the dough thin enough for talatelle (≈1 mm).
- Cutting uniform 8 mm ribbons.
- Rendering guanciale properly to release its fat.
- Reducing the tomato sauce to a thick consistency.
- Cooking fresh pasta for only 1 minute to avoid over‑cooking.
Chef Tips from the Video
- Use extra‑virgin olive oil for a richer dough flavor.
- If you prefer a spicier sauce, add a pinch of red‑pepper flakes when sautéing the onion.
- Reserve a small amount of pasta water to help emulsify the sauce with the rendered guanciale fat.
Troubleshooting
Dough feels too dry and cracks.
Add a teaspoon of water or a little more olive oil and knead until smooth.
Pasta sticks together after cutting.
Dust the ribbons lightly with flour and let them rest for a few minutes before cooking.
Sauce is watery.
Continue simmering uncovered until it reduces to the desired thickness; add a pinch of tomato paste if needed.
Pasta overcooks and becomes mushy.
Watch closely; fresh pasta needs only 1 minute. Remove as soon as it floats and is al dente.
Storage
Refrigerator: Cooked pasta and sauce keep for up to 2 days in airtight containers.
Freezer: Uncooked fresh talatelle can be frozen on a tray, then transferred to a zip‑lock bag for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The pasta dough can be wrapped tightly and refrigerated for up to 24 hours before rolling.
- Uncooked talatelle can be frozen on a baking sheet, then stored in a zip‑lock bag.
- The guanciale‑tomato sauce improves in flavor after a few hours; make it a day ahead and reheat gently.
Frequently Asked Questions
What is the cultural significance and history of talatelle with tomato and guanciale sugo in Italian cuisine?
Talatelle is a traditional ribbon‑shaped pasta from the Emilia‑Romagna region, often paired with simple, rustic sauces like a guanciale‑based tomato sugo. The combination reflects the Italian principle of letting high‑quality ingredients shine, a practice passed down through generations of home cooks.
What are the traditional regional variations of talatelle in Italian cuisine?
In Emilia‑Romagna, talatelle is sometimes served with ragù or butter and sage. In other regions, it may be paired with mushroom sauces or a light broth. The tomato‑guanciale version is a rustic, autumnal variation common in the countryside.
How is talatelle with tomato and guanciale sugo traditionally served in Italy?
It is typically served as a first‑course (primo) on a warm plate, topped with a generous shaving of Parmigiano‑Reggiano and a drizzle of extra‑virgin olive oil. It is enjoyed with a glass of young red wine such as Chianti or a light white like Soave.
What occasions or celebrations is talatelle with tomato and guanciale sugo traditionally associated with in Italian culture?
Fresh pasta dishes like talatelle are often prepared for family gatherings, holidays such as Christmas or Easter, and seasonal festivals when the pantry is stocked with cured meats and tomatoes.
What authentic traditional ingredients are essential for talatelle with tomato and guanciale sugo versus acceptable substitutes?
Authentic ingredients include guanciale, Parmigiano‑Reggiano, and a smooth tomato passata. Acceptable substitutes are pancetta for guanciale, Pecorino Romano for Parmesan, and crushed canned tomatoes blended into a passata.
What other Italian dishes pair well with talatelle with tomato and guanciale sugo?
A simple arugula salad with lemon vinaigrette, roasted seasonal vegetables, or a crisp white wine‑based soup such as minestrone complement the richness of the pasta. A light dessert like tiramisu balances the meal.
What makes talatelle with tomato and guanciale sugo special in Italian cuisine?
The dish showcases the Italian philosophy of simplicity: fresh, hand‑made pasta combined with the deep, porky flavor of guanciale and bright tomato acidity, finished with the umami of Parmesan. The quick cooking time preserves the pasta’s delicate texture.
How has the preparation of talatelle with tomato and guanciale sugo evolved over time in Italy?
Historically, the pasta was rolled by hand on wooden boards and cut with a knife, as Adriana demonstrates. Modern kitchens may use a pasta machine for speed, but the core technique of rendering guanciale and reducing tomato sauce remains unchanged.
What are the most common mistakes to avoid when making talatelle with tomato and guanciale sugo at home?
Common errors include over‑kneading the dough, rolling it too thick, over‑cooking the fresh pasta, and letting the sauce reduce too quickly, resulting in a burnt flavor. Follow the critical steps for timing and texture.
Why does this recipe use fresh hand‑made talatelle instead of dried pasta?
Fresh talatelle has a tender, porous texture that absorbs the sauce quickly, creating a harmonious bite. Dried pasta would require a longer cooking time and would not capture the sauce’s richness as effectively.
Can I make talatelle with tomato and guanciale sugo ahead of time and how should I store it?
Yes. The fresh pasta can be shaped, dried briefly, and frozen on a tray before transferring to a bag. The sauce can be prepared up to two days in advance and reheated gently. Combine just before serving for the best texture.
What does the YouTube channel Pasta Grannies specialize in?
The YouTube channel Pasta Grannies specializes in documenting traditional, home‑cooked Italian pasta recipes made by grand‑maternal cooks from various regions, preserving authentic techniques and family stories.
How does the YouTube channel Pasta Grannies' approach to Italian cooking differ from other cooking channels?
Pasta Grannies focuses on raw, unedited footage of real grandmothers preparing pasta in their own kitchens, emphasizing cultural heritage and simplicity, whereas many other channels use polished studio production and modern shortcuts.
Last updated: August 21, 2026
