Le Tagliatelle in Brodo

Tagliatelle in Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Tagliatelle are one of the many Italian pastes which can be added to soups or can be served as an entrée, or as an accompaniment to meat, poultry and game. They are cut into strips, the width varying in different parts of Italy, but they are rarely wider than ½ an inch. There are various recipes for making the paste, but this is a popular one.


  • 1 lb. of flour
  • 4 whole eggs and the yolks of 1 or 2
  • A pinch of salt.


Mix the eggs and the flour and work into a firm dough. Roll out very thinly and let stand for about 1 hour to dry thoroughly. Then cut into strips just under ½ an inch wide and cook in a large saucepan of boiling salted water for a few minutes. Drain thoroughly.