Tagliatelle all'arrabiata Recipe

Homemade egg tagliatelle with a spicy tomato based sauce, finished with fresh basil.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • For the sauce
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Basil : 1 bunch
  • Tinned chopped tomatoes : 300 g
  • Plum tomato(es) : 4 whole
  • Dry white wine : 200 ml
  • Dried red chilli(s) : 0.5 Tsp
  • Olive oil : 50 ml
  • Sunflower oil : 30 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • To serve
  • Pecorino cheese : 100 g
  • Rocket : 1 bunch
  • Olive oil : 30 ml



    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'.

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach level 8. When the pasta is at level 8, cut it into 10 inch long strips and roll the strips through the tagliatelle attachment. Allow the tagliatelle to dry fully before you begin to cook it.


    Peel and finely dice the shallots and the garlic. Cut the chilli in half lengthways and remove the seeds. Cut the chilli into a fine dice. Cut the tomatoes into 4 and remove the seeds and discard. Cut the tomato into a small dice. Roughly chop the fresh basil.

    In a large saucepan add the sunflower oil. When the pan is hot, add the shallots and cook until they are soft and transparent, this should take 2-3 minutes. After 3 minutes, add the garlic and the chilli. Cook for a further minute and add the white wine. Reduce the white wine by half, then add the tinned tomatoes, seasoning and the chilli flakes.

    Allow the sauce to cook for 10-12 minutes until the sauce is thick and full of flavour.

  • 3. TO SERVE

    Fill a large saucepan with water and allow it to boil with a pinch of salt. When the water is boiling, add the tagliatelle and cook for 3-4 minutes until the pasta begins to float.

    When the pasta is cooked, strain it and add it directly to the pasta sauce.

    Mix together the pasta and the sauce and add the roughly chopped basil, fresh tomato dice and some olive oil.

    Serve the pasta piping hot with some fresh rocket springs a few generous shavings of pecorino and a drizzle of olive oil.

Chef's tip

«Ensure you dry fresh pasta before you cook it to prevent it from sticking together whilst cooking. This should take no longer than 10 minutes next to the stove in your kitchen.»

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