{"id":1010914,"date":"2026-08-11T09:00:00","date_gmt":"2026-08-11T07:00:00","guid":{"rendered":"https:\/\/www.organicfarming-italy.com\/make-your-own-tagliatelle\/"},"modified":"2026-11-05T13:17:31","modified_gmt":"2026-11-05T12:17:31","slug":"make-your-own-tagliatelle","status":"publish","type":"post","link":"https:\/\/www.organicfarming-italy.com\/en\/make-your-own-tagliatelle\/","title":{"rendered":"Make Your Own Tagliatelle: A Simple 7-Step Recipe"},"content":{"rendered":"\n<style>.ofi-tagliatelle-detail{float:none!important;clear:both;margin:28px auto!important;max-width:100%}.ofi-tagliatelle-detail img{display:block;max-width:100%;height:auto}.ofi-tagliatelle-detail figcaption{font-size:14px;line-height:1.5;text-align:center;margin-top:9px}.ofi-tagliatelle-faq{border:1px solid #e0e5dc;border-radius:12px;background:#fafbf8;padding:18px 22px;margin-bottom:14px}.ofi-tagliatelle-faq summary{cursor:pointer;font-weight:600;line-height:1.5}.ofi-tagliatelle-faq p{margin:16px 0 2px;line-height:1.7}body.postid-1010908 h2[id],body.postid-1010908 h3[id]{scroll-margin-top:220px}@media(max-width:600px){.ofi-tagliatelle-detail{width:100%!important}.ofi-tagliatelle-faq{padding:16px}}<\/style>\n\n<p class=\"wp-block-paragraph\"><em>A recipe by <strong>Signora Emilia<\/strong> from our <strong>Cucina della Nonna<\/strong> series.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Making your own tagliatelle<\/strong> starts with two simple ingredients: flour and eggs. They become a golden-yellow pasta dough that you roll out thinly and cut into long, flat ribbons. Cooked fresh, the noodles have a delicate bite and soak up the sauce beautifully. A lovely recipe for an afternoon when the kitchen is allowed to smell like Italy.<\/p>\n\n<p class=\"wp-block-paragraph\">In our <strong>Cucina della Nonna<\/strong> series, <strong>Signora Emilia<\/strong> shows you the basics of Italian egg pasta. You will learn which flour works best, what good dough should feel like, and how to work it with a rolling pin or a pasta machine. You will also find tips to prevent the ribbons from sticking and a simple serving idea with olive oil and sage.<\/p>\n\n<p class=\"wp-block-paragraph\">You do not need perfect equipment. A large board, a bit of space, and patience while rolling are enough to get started. If you would like to make tagliatelle yourself for the first time, allow a little extra time: by the second attempt, the motions will feel much easier.<\/p>\n\n<h2 id=\"inhaltsverzeichnis\" class=\"wp-block-heading\">Table of contents<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#rezept-ueberblick\">The recipe at a glance<\/a><\/li>\n\n\n\n<li><a href=\"#zutaten\">Ingredients for four servings<\/a><\/li>\n\n\n\n<li><a href=\"#mehl\">Which flour is best?<\/a><\/li>\n\n\n\n<li><a href=\"#zubereitung\">Make tagliatelle in 7 steps<\/a><\/li>\n\n\n\n<li><a href=\"#nudelmaschine\">With or without a pasta machine<\/a><\/li>\n\n\n\n<li><a href=\"#saucen\">Cooking, sauces, and serving<\/a><\/li>\n\n\n\n<li><a href=\"#fehler\">Avoid common mistakes<\/a><\/li>\n\n\n\n<li><a href=\"#vorbereiten\">Prep and freezing<\/a><\/li>\n\n\n\n<li><a href=\"#faq\">Frequently asked questions<\/a><\/li>\n\n\n\n<li><a href=\"#passendes-olivenoel\">The right organic olive oil<\/a><\/li>\n<\/ul>\n\n<h2 id=\"rezept-ueberblick\" class=\"wp-block-heading\">Make Your Own Tagliatelle: the recipe at a glance<\/h2>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Cuisine<\/td><td>Italian<\/td><\/tr><tr><td>Recipe<\/td><td>Fresh tagliatelle all\u2019uovo<\/td><\/tr><tr><td>Yield<\/td><td>4 generous main-course servings<\/td><\/tr><tr><td>Active prep<\/td><td>approx. 40 minutes<\/td><\/tr><tr><td>Resting time<\/td><td>30 minutes<\/td><\/tr><tr><td>Brief drying<\/td><td>approx. 10 minutes, depending on room conditions<\/td><\/tr><tr><td>Cooking time<\/td><td>approx. 2\u20134 minutes<\/td><\/tr><tr><td>Total time<\/td><td>approx. 85 minutes<\/td><\/tr><tr><td>Difficulty<\/td><td>medium; very manageable with a little practice<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h2 id=\"zutaten\" class=\"wp-block-heading\">Make Your Own Tagliatelle: ingredients for 4 servings<\/h2>\n\n<p class=\"wp-block-paragraph\">For the classic basic dough, you need flour and eggs. The extra dusting is only for handling; work as little of it as possible into the dough. This quantity makes four generous portions with sauce.<\/p>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Wheat flour Tipo 00 or Type 405<\/td><td>400 g, plus a little for dusting<\/td><\/tr><tr><td>Eggs, size L<\/td><td>4; about 220\u2013240 g total without shells<\/td><\/tr><tr><td>Fine durum wheat semolina (semola rimacinata)<\/td><td>optional, a little for dusting the tray<\/td><\/tr><tr><td>Salt<\/td><td>for the cooking water<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Also helpful:<\/strong> a large wooden board, a fork, a dough scraper, a rolling pin or a pasta machine, a sharp knife, and one or two baking trays.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full is-resized ofi-tagliatelle-detail\"><img fetchpriority=\"high\" decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten.webp\" alt=\"Make your own tagliatelle: flour well with four eggs for pasta dough | OFI\" class=\"wp-image-1010905\" style=\"width:440px;height:auto\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten-600x600.webp 600w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten-800x800.webp 800w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten-150x150.webp 150w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten-768x768.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten-500x500.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten-300x300.webp 300w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Flour and eggs are the basis for classic tagliatelle all\u2019uovo.<\/figcaption><\/figure>\n\n<h2 id=\"mehl\" class=\"wp-block-heading\">Which flour should you use to make tagliatelle?<\/h2>\n\n<p class=\"wp-block-paragraph\">For this recipe, <strong>Italian wheat flour Tipo 00<\/strong> is a good choice. Make sure it is suitable for fresh pasta. German wheat flour Type 405 also works for a classic egg pasta dough. However, the labels are not exact equivalents: on their own, they do not tell you how much liquid a flour absorbs or how elastic the dough will be.<\/p>\n\n<p class=\"wp-block-paragraph\">If you would like to make tagliatelle yourself and try different flours, still start with a simple combination of flour and egg. This will help you learn the desired consistency. Later, for example, you can replace 100 g of the wheat flour with finely ground durum wheat semolina. The dough may then become a little firmer and need more moisture or a longer resting time.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>One egg per 100 g of flour<\/strong> is a practical rule of thumb, not a fixed requirement. Eggs vary in size, and flours vary in how much water they absorb. The finished dough should be firm and pliable. When kneading, it should neither fall apart into dry crumbs nor cling to your hands as a sticky film.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Signora Emilia\u2019s kitchen tip:<\/strong> When mixing, hold back a small amount of flour at first and work it in as needed. It is best to add extra liquid with slightly damp hands. This allows you to control the consistency much more precisely than with a generous splash of water.<\/p>\n\n<h2 id=\"zubereitung\" class=\"wp-block-heading\">Make tagliatelle in 7 steps<\/h2>\n\n<h3 id=\"schritt-1\" class=\"wp-block-heading\">Step 1: Mix flour and eggs<\/h3>\n\n<p class=\"wp-block-paragraph\">Place the flour on a large board and form a wide well in the middle. Crack the eggs one by one into a small bowl first, then add them to the well. Beat them with a fork and gradually incorporate a little flour from the inner edge. Keep the outer flour wall as intact as possible so the eggs do not run across the board.<\/p>\n\n<p class=\"wp-block-paragraph\">As soon as a thick mass forms, a dough scraper helps bring it together. You can do this first step just as well in a large bowl and only then transfer the dough to the work surface. In the basic dough, we leave out salt and oil; the salt comes later in the cooking water.<\/p>\n\n<h3 id=\"schritt-2\" class=\"wp-block-heading\">Step 2: Knead the pasta dough thoroughly<\/h3>\n\n<p class=\"wp-block-paragraph\">Knead the mixture by hand for about 8\u201310 minutes. Push the dough away from you with the heel of your hand, fold it back, and turn it slightly. At first it often looks uneven; over time, the surface should become smoother. Do not add extra water after just a few movements.<\/p>\n\n<p class=\"wp-block-paragraph\">If the dough remains noticeably crumbly after you have thoroughly brought it together, dampen your hands and keep kneading. If it sticks a lot, work in a small pinch of flour. If you would like to make tagliatelle yourself, focusing on the consistency will give you more reliable results than rigidly sticking to exact gram amounts.<\/p>\n\n<h3 id=\"schritt-3\" class=\"wp-block-heading\">Step 3: Let the dough rest for 30 minutes<\/h3>\n\n<p class=\"wp-block-paragraph\">Shape it into a ball and wrap it tightly in cling film or a suitable reusable food wrap. Let it rest for about 30 minutes at normal room temperature. The surface must be protected from drying out.<\/p>\n\n<p class=\"wp-block-paragraph\">The resting time makes rolling easier later. If the dough keeps springing back under the rolling pin, it often simply needs more time. Then let it relax for another 10\u201315 minutes, well covered. In the meantime, prepare your sauce and a tray lightly dusted with semolina.<\/p>\n\n<h3 id=\"schritt-4\" class=\"wp-block-heading\">Step 4: Roll the tagliatelle thinly<\/h3>\n\n<p class=\"wp-block-paragraph\">Divide the dough ball into four pieces. Work with only one at a time and keep the others tightly covered. Roll the dough out on a lightly floured surface from the centre outwards, turning it regularly. Use only as much flour as needed to prevent sticking.<\/p>\n\n<p class=\"wp-block-paragraph\">Aim for an even sheet about 0.5\u20131 mm thin. The dough may look slightly translucent, but it should not tear when lifted. Cut long sheets into manageable pieces of about 25\u201330 cm. You will find the instructions for the pasta machine directly below the seven steps.<\/p>\n\n<h3 id=\"schritt-5\" class=\"wp-block-heading\">Step 5: Cut the sheet into ribbons<\/h3>\n\n<p class=\"wp-block-paragraph\">Let the rolled-out sheet dry briefly, usually about 5\u201315 minutes. It should feel dry enough to fold, yet remain flexible. If needed, dust it very lightly with flour and fold it loosely over itself several times. Do not press the layers firmly together.<\/p>\n\n<p class=\"wp-block-paragraph\">Using a sharp knife, cut strips about 6\u20138 mm wide. Unfold the ribbons immediately and loosen them with your fingertips. When making tagliatelle yourself, an even cut matters more than millimetre-perfect precision: noodles that are similarly wide and equally thin cook together most reliably.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full is-resized ofi-tagliatelle-detail\"><img decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden.webp\" alt=\"Make your own tagliatelle: cutting thinly rolled egg pasta dough into ribbons | OFI\" class=\"wp-image-1010906\" style=\"width:440px;height:auto\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden-600x600.webp 600w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden-800x800.webp 800w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden-150x150.webp 150w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden-768x768.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden-500x500.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden-300x300.webp 300w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">A thin sheet of dough and even cuts make fine pasta ribbons.<\/figcaption><\/figure>\n\n<h3 id=\"schritt-6\" class=\"wp-block-heading\">Step 6: Arrange the fresh tagliatelle loosely<\/h3>\n\n<p class=\"wp-block-paragraph\">Lay the noodles loosely spread out on the prepared tray or shape small, airy nests. Dust them only lightly with flour or fine durum wheat semolina. The ribbons should still be easy to separate; tightly pressed nests can stick together in the water.<\/p>\n\n<p class=\"wp-block-paragraph\">Work the remaining dough the same way. If you would like to make several batches of tagliatelle, extra trays are helpful. Fresh pasta does not belong in a tall pile. Before cooking, carefully check that the ribbons are lying freely and separate any stuck spots now.<\/p>\n\n<h3 id=\"schritt-7\" class=\"wp-block-heading\">Step 7: Cook and combine with the sauce immediately<\/h3>\n\n<p class=\"wp-block-paragraph\">Bring plenty of water to a boil in a large pot, about 4 litres for this quantity. Salt it to taste; about 7\u201310 g per litre is a useful starting point. If your sauce or cheese is already very salty, use less salt accordingly.<\/p>\n\n<p class=\"wp-block-paragraph\">Add the pasta and stir gently. Fresh, thin tagliatelle usually need only about 2\u20134 minutes. Taste a ribbon early, as thickness and drying time affect the cooking time. Reserve a cup of cooking water, add the noodles to the prepared sauce, and toss briefly to combine. Do not rinse with cold water.<\/p>\n\n<h2 id=\"nudelmaschine\" class=\"wp-block-heading\">Making tagliatelle with a pasta machine<\/h2>\n\n<p class=\"wp-block-paragraph\">You can <strong>make tagliatelle with a pasta machine<\/strong> and still use the same basic dough. First press a piece of dough flat and run it through the widest roller setting. If needed, fold the sheet loosely once and roll it again at this setting until it is even.<\/p>\n\n<p class=\"wp-block-paragraph\">Then reduce the roller gap step by step. Do not skip settings, and do not pull on the sheet as it comes out. Which number marks the right final setting depends on your machine. What matters is a thin, stable sheet of dough, not the highest number on the dial.<\/p>\n\n<p class=\"wp-block-paragraph\">Let the sheet dry briefly, then run it through the tagliatelle attachment or cut it with a knife. If the attachment does not separate the strips cleanly, the surface is often still too moist. A few minutes of waiting help more than adding more and more flour.<\/p>\n\n<h2 id=\"saucen\" class=\"wp-block-heading\">Which sauce goes well with homemade tagliatelle?<\/h2>\n\n<p class=\"wp-block-paragraph\">If you would like to make tagliatelle yourself for the first time, a simple sauce is especially suitable: you can taste the egg pasta and immediately tell whether the thickness and bite are right. For four servings, you can prepare <strong>4 tbsp extra virgin olive oil, 8\u201310 small sage leaves, a little black pepper, and, if desired, 40 g Parmesan<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Warm the olive oil over low to medium heat in a wide pan. Let the sage become fragrant briefly without burning it. Add the cooked tagliatelle and, at first, a few tablespoons of cooking water. Toss the pasta until the oil and starchy water come together into a light coating. Remove the pan from the heat and add pepper and, if desired, Parmesan.<\/p>\n\n<p class=\"wp-block-paragraph\">A slowly simmered tomato sauce or a rag\u00f9 also works wonderfully. For a fresh herb option, you will find our <a href=\"https:\/\/www.organicfarming-italy.com\/en\/original-italian-genovese-pesto\/\">Pesto Genovese recipe<\/a>. Stir pesto into the pasta with a little cooking water away from direct heat so its aroma is preserved.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>No oil in the cooking water:<\/strong> To prevent the noodles from sticking, they need enough space and gentle stirring. The good olive oil goes into the sauce or is used to finish on the plate. Finish the sauce before you cook the pasta: fresh tagliatelle do not like waiting in a colander.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full is-resized ofi-tagliatelle-detail\"><img decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren.webp\" alt=\"Make your own tagliatelle: fresh pasta with olive oil, sage, and Parmesan | OFI\" class=\"wp-image-1010907\" style=\"width:440px;height:auto\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren-600x600.webp 600w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren-800x800.webp 800w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren-150x150.webp 150w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren-768x768.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren-500x500.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren-300x300.webp 300w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Freshly cooked tagliatelle also taste excellent with a simple olive oil and sage sauce.<\/figcaption><\/figure>\n\n<h2 id=\"fehler\" class=\"wp-block-heading\">Make your own tagliatelle: avoid common mistakes<\/h2>\n\n<h3 class=\"wp-block-heading\">The dough crumbles<\/h3>\n\n<p class=\"wp-block-paragraph\">First bring it together thoroughly. If it is still too dry, dampen your hands and keep kneading. Add liquid only in very small amounts.<\/p>\n\n<h3 class=\"wp-block-heading\">The dough sticks<\/h3>\n\n<p class=\"wp-block-paragraph\">Work in only a little flour and keep the work surface only lightly dusted. Large amounts of flour make the pasta unnecessarily firm.<\/p>\n\n<h3 class=\"wp-block-heading\">The sheet springs back<\/h3>\n\n<p class=\"wp-block-paragraph\">Give the tightly covered dough extra resting time, then continue rolling in smaller stages.<\/p>\n\n<h3 class=\"wp-block-heading\">The ribbons stick together<\/h3>\n\n<p class=\"wp-block-paragraph\">Let the sheet dry briefly before cutting, fold it loosely, and unfold the cut strips immediately.<\/p>\n\n<h3 class=\"wp-block-heading\">The pasta has a hard core<\/h3>\n\n<p class=\"wp-block-paragraph\">It is probably too thick or needs longer in the water. Roll it out more evenly and check the bite by tasting.<\/p>\n\n<h3 class=\"wp-block-heading\">The pasta turns soft and sticky<\/h3>\n\n<p class=\"wp-block-paragraph\">Cook it for less time and combine it with the sauce immediately. Keep in mind that it will continue to cook slightly while tossing.<\/p>\n\n<h2 id=\"vorbereiten\" class=\"wp-block-heading\">Preparing and freezing fresh tagliatelle<\/h2>\n\n<p class=\"wp-block-paragraph\">The nicest option is to make tagliatelle yourself and then eat them together right away. However, you can prepare the process: knead the dough the evening before, wrap it tightly, and place it in the refrigerator. Work it the next day and let it soften briefly beforehand so it rolls out more easily.<\/p>\n\n<p class=\"wp-block-paragraph\">Ideally, cook cut egg pasta on the day it is made. For longer storage, freezing is practical: place small, loosely shaped portions spaced apart on a tray. Once they are frozen solid, transfer them to a suitable freezer container and label it with the date.<\/p>\n\n<p class=\"wp-block-paragraph\">Add the frozen noodles directly to boiling water. Thawing can make the ribbons damp and sticky again. Allow a little extra cooking time and check the bite again. Detailed guidance on freezing and handling fresh pasta is also provided in the <a href=\"https:\/\/shop.kingarthurbaking.com\/content\/class-pdfs\/Pasta-Night-Workbook-King-Arthur-Baking.pdf\" target=\"_blank\" rel=\"noopener\">King Arthur Baking School pasta handbook<\/a> (PDF, English).<\/p>\n\n<p class=\"wp-block-paragraph\">Brief drying for cutting is not full preservation. Therefore, do not simply leave egg pasta on the kitchen table for days. For this recipe, we recommend cooking it fresh or freezing it in portions.<\/p>\n\n<h2 id=\"faq\" class=\"wp-block-heading\">FAQ: Making tagliatelle<\/h2>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Which flour is suitable for making tagliatelle?<\/summary>\n<p class=\"wp-block-paragraph\">For classic egg tagliatelle, wheat flour Tipo 00 for pasta is suitable. German wheat flour Type 405 also works. Depending on the flour and egg size, you will need to adjust the consistency with a little flour or slightly damp hands.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>How many eggs do you need for 400 g of flour?<\/summary>\n<p class=\"wp-block-paragraph\">As a starting point, use four large eggs for 400 g of flour. In this recipe, we use size L eggs with a total of about 220\u2013240 g of contents without shells. What matters is a firm, pliable dough.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Can I make tagliatelle without a pasta machine?<\/summary>\n<p class=\"wp-block-paragraph\">Yes. Roll the rested dough out thinly with a rolling pin in small portions. Let the sheet dry briefly, fold it loosely, and cut it with a knife into strips about 6\u20138 mm wide.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>How long does pasta dough need to rest?<\/summary>\n<p class=\"wp-block-paragraph\">Let this egg pasta dough rest for about 30 minutes, well wrapped. If it springs back strongly when rolling, another 10\u201315 minutes of resting time will help. The surface should not dry out.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>How thin and how wide should tagliatelle be?<\/summary>\n<p class=\"wp-block-paragraph\">For this recipe, roll the sheet out to about 0.5\u20131 mm thin and cut ribbons about 6\u20138 mm wide. Even thickness and width help the noodles cook at roughly the same time.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>How long do homemade tagliatelle need to cook?<\/summary>\n<p class=\"wp-block-paragraph\">Fresh, thin tagliatelle usually need about 2\u20134 minutes. Depending on thickness, drying time, and the desired bite, it may take longer. Taste a ribbon early and add the pasta directly to the sauce.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Does olive oil belong in tagliatelle dough?<\/summary>\n<p class=\"wp-block-paragraph\">For this classic basic dough, flour and eggs are sufficient. Olive oil is not necessary. Use good extra virgin olive oil instead for a suitable sauce or for finishing.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Can you freeze fresh tagliatelle?<\/summary>\n<p class=\"wp-block-paragraph\">Yes. Pre-freeze the uncooked noodles in small, loose portions on a tray, then transfer them to a freezer container. Cook them straight from frozen and check the bite, rather than thawing them first.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-tagliatelle-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Are these tagliatelle vegan?<\/summary>\n<p class=\"wp-block-paragraph\">No. This recipe contains eggs. For vegan pasta, you need a separate dough made from durum wheat semolina and water, with a different liquid ratio. Therefore, do not simply omit the eggs here without replacing them.<\/p>\n<\/details>\n\n<h2 id=\"passendes-olivenoel\" class=\"wp-block-heading\">The right organic olive oil for your tagliatelle<\/h2>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-26a738c0 wp-block-group-is-layout-constrained\" style=\"background-color:#f6f4ef;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\">\n<h3 class=\"wp-block-heading\">Premium organic extra virgin olive oil 2026<\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:35%\">\n<figure class=\"wp-block-image size-medium is-resized\"><a href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"747\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1.webp\" alt=\"Organic extra virgin olive oil from Liguria for a sauce with fresh tagliatelle\" class=\"wp-image-1007418\" style=\"width:300px;height:auto\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1.webp 1000w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-803x600.webp 803w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-768x574.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-500x374.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-900x672.webp 900w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:65%\">\n<p class=\"wp-block-paragraph\">If you would like to make tagliatelle yourself and serve them with a light sauce, our <strong>organic extra virgin olive oil from Liguria<\/strong> is an excellent match. Warm it gently with sage, or use it to finish a tomato or vegetable sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You do not need any oil in egg pasta dough. On the finished plate, however, a good olive oil adds a fine aroma to fresh pasta. Discover the currently available organic olive oil from Organic Farming Italy.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-text-color has-background wp-element-button\" href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\" style=\"color:#ffffff;background-color:#3b4137\">Discover organic olive oil \u00bb<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Buon appetito \u2013 fresh pasta for your table<\/h2>\n\n<p class=\"wp-block-paragraph\">Making tagliatelle yourself does not require a long ingredient list. A pliable dough, sufficient resting time, and evenly thin sheets are the most important basics. Take your time on the first attempt and taste the pasta early while cooking: with each batch, your feel for the dough will improve.<\/p>\n\n<p class=\"wp-block-paragraph\">If you would like to try more Italian classics, you will also find <a href=\"https:\/\/www.organicfarming-italy.com\/en\/make-your-own-gnocchi\/\">homemade gnocchi<\/a>, <a href=\"https:\/\/www.organicfarming-italy.com\/en\/focaccia-recipe-authentic-italian\/\">Focaccia Genovese<\/a>, and our overview <a href=\"https:\/\/www.organicfarming-italy.com\/en\/italian-cuisine\/\">Recipes and knowledge about Italian cuisine<\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Have you tried the recipe?<\/strong> Please write in the comments whether you made your tagliatelle with a rolling pin or a machine, and which sauce you served with them.<\/p>\n\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"@id\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#recipe\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/\",\"name\":\"Tagliatelle selbst machen: Einfaches Rezept in 7 Schritten\",\"description\":\"Frische italienische Eier-Tagliatelle aus Mehl und Eiern: Grundrezept f\u00fcr vier Portionen mit Anleitung f\u00fcr Nudelholz und Nudelmaschine.\",\"inLanguage\":\"de-DE\",\"author\":{\"@type\":\"Person\",\"name\":\"Signora Emilia\",\"url\":\"https:\/\/www.organicfarming-italy.com\/author\/signora-emilia\/\"},\"mainEntityOfPage\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/\",\"datePublished\":\"2026-08-11T09:00:00+02:00\",\"dateModified\":\"2026-11-05\",\"image\":[\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen.webp\",\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-zutaten.webp\",\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-schneiden.webp\",\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/tagliatelle-selbst-machen-servieren.webp\"],\"recipeCuisine\":\"Italienisch\",\"recipeCategory\":\"Hauptgericht\",\"recipeYield\":\"4 Portionen\",\"prepTime\":\"PT40M\",\"cookTime\":\"PT5M\",\"totalTime\":\"PT1H25M\",\"keywords\":\"Tagliatelle selbst machen, frische Pasta, Eiernudeln, Pastateig, Tagliatelle all\u2019uovo\",\"recipeIngredient\":[\"400 g Weizenmehl Tipo 00 oder Type 405\",\"4 Eier Gr\u00f6\u00dfe L, etwa 220\u2013240 g ohne Schale\",\"wenig zus\u00e4tzliches Mehl oder feiner Hartweizengrie\u00df zum Best\u00e4uben\",\"Salz f\u00fcr das Kochwasser\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Schritt 1: Mehl und Eier vermischen\",\"text\":\"Gib das Mehl auf ein gro\u00dfes Brett und forme in der Mitte eine breite Mulde. Schlage die Eier zun\u00e4chst einzeln in einer kleinen Schale auf und gib sie anschlie\u00dfend in die Mulde. Verquirle sie mit einer Gabel und nimm nach und nach etwas Mehl vom inneren Rand auf. Halte den \u00e4u\u00dferen Mehlrand m\u00f6glichst geschlossen, damit die Eier nicht \u00fcber das Brett laufen. Sobald eine dicke Masse entsteht, hilft eine Teigkarte beim Zusammenf\u00fchren. Du kannst diesen ersten Schritt ebenso gut in einer gro\u00dfen Sch\u00fcssel erledigen und den Teig erst danach auf die Arbeitsfl\u00e4che geben. Im Grundteig lassen wir Salz und \u00d6l weg; gesalzen wird sp\u00e4ter das Kochwasser.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#schritt-1\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 2: Den Pastateig gr\u00fcndlich kneten\",\"text\":\"Knete die Masse etwa 8\u201310 Minuten mit den H\u00e4nden. Dr\u00fccke den Teig mit dem Handballen von Dir weg, klappe ihn zur\u00fcck und drehe ihn ein St\u00fcck. Anfangs wirkt er oft noch ungleichm\u00e4\u00dfig; mit der Zeit soll die Oberfl\u00e4che glatter werden. Gib nicht schon nach wenigen Bewegungen zus\u00e4tzliches Wasser hinzu. Bleibt der Teig nach gr\u00fcndlichem Zusammenf\u00fchren deutlich br\u00f6selig, befeuchte Deine H\u00e4nde und knete weiter. Klebt er stark, arbeite eine kleine Prise Mehl ein. Wer Tagliatelle selbst machen m\u00f6chte, bekommt mit diesem Blick auf die Konsistenz ein verl\u00e4sslicheres Ergebnis als durch starres Festhalten an der Grammzahl.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#schritt-2\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 3: Den Teig 30 Minuten ruhen lassen\",\"text\":\"Forme eine Kugel und wickle sie dicht in Frischhaltefolie oder eine geeignete wiederverwendbare Lebensmittelh\u00fclle. Lass sie etwa 30 Minuten bei normaler Raumtemperatur ruhen. Die Oberfl\u00e4che muss dabei vor dem Austrocknen gesch\u00fctzt sein. Die Ruhezeit erleichtert das sp\u00e4tere Ausrollen. Wenn der Teig sich unter dem Nudelholz immer wieder zusammenzieht, fehlt h\u00e4ufig noch etwas Geduld. Lass ihn dann gut abgedeckt weitere 10\u201315 Minuten entspannen. Bereite inzwischen Deine Sauce und ein leicht mit Grie\u00df best\u00e4ubtes Blech vor.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#schritt-3\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 4: Tagliatelle d\u00fcnn ausrollen\",\"text\":\"Teile die Teigkugel in vier St\u00fccke. Bearbeite immer nur eines und halte die \u00fcbrigen dicht abgedeckt. Rolle den Teig auf einer leicht bemehlten Fl\u00e4che von der Mitte nach au\u00dfen aus und drehe ihn regelm\u00e4\u00dfig. Verwende nur so viel Mehl, dass nichts haftet. Ziele auf eine gleichm\u00e4\u00dfige, ungef\u00e4hr 0,5\u20131 mm d\u00fcnne Bahn. Der Teig darf leicht durchscheinend wirken, soll aber beim Anheben nicht rei\u00dfen. Schneide lange Bahnen in handliche St\u00fccke von etwa 25\u201330 cm. Die Anleitung f\u00fcr die Nudelmaschine findest Du direkt unter den sieben Schritten.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#schritt-4\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 5: Die Teigbahn in B\u00e4nder schneiden\",\"text\":\"Lass die ausgerollte Bahn kurz antrocknen, meist ungef\u00e4hr 5\u201315 Minuten. Sie soll sich trocken genug zum Falten anf\u00fchlen und trotzdem biegsam bleiben. Best\u00e4ube sie bei Bedarf hauchd\u00fcnn mit Mehl und falte sie locker mehrmals \u00fcbereinander. Dr\u00fccke die Lagen nicht fest zusammen. Schneide mit einem scharfen Messer etwa 6\u20138 mm breite Streifen. Entfalte die B\u00e4nder sofort und lockere sie mit den Fingerspitzen auf. Beim Tagliatelle selbst machen z\u00e4hlt ein gleichm\u00e4\u00dfiger Schnitt mehr als millimetergenaue Perfektion: \u00c4hnlich breite und gleich d\u00fcnne Nudeln garen gemeinsam am zuverl\u00e4ssigsten.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#schritt-5\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 6: Die frischen Tagliatelle locker ablegen\",\"text\":\"Lege die Nudeln locker ausgebreitet auf das vorbereitete Blech oder forme kleine, luftige Nester. Best\u00e4ube sie nur leicht mit Mehl oder feinem Hartweizengrie\u00df. Die B\u00e4nder sollen sich noch voneinander l\u00f6sen lassen; kompakt zusammengedr\u00fcckte Nester k\u00f6nnen im Wasser zusammenkleben. Verarbeite den \u00fcbrigen Teig genauso. Wenn Du mehrere Portionen Tagliatelle selbst machen willst, sind zus\u00e4tzliche Bleche hilfreich. Feuchte Pasta geh\u00f6rt nicht in einen hohen Haufen. Pr\u00fcfe vor dem Kochen vorsichtig, ob die B\u00e4nder frei liegen, und l\u00f6se verklebte Stellen jetzt.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#schritt-6\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 7: Kochen und sofort mit der Sauce verbinden\",\"text\":\"Bringe in einem gro\u00dfen Topf reichlich Wasser zum Kochen, etwa 4 Liter f\u00fcr diese Menge. Salze es nach Geschmack; ungef\u00e4hr 7\u201310 g pro Liter sind ein brauchbarer Ausgangspunkt. Wenn Deine Sauce oder Dein K\u00e4se bereits sehr salzig ist, verwende entsprechend weniger Salz. Gib die Pasta hinein und r\u00fchre behutsam um. Frische, d\u00fcnne Tagliatelle brauchen meist nur etwa 2\u20134 Minuten. Probiere fr\u00fchzeitig ein Band, denn Dicke und Antrocknung ver\u00e4ndern die Garzeit. Hebe eine Tasse Kochwasser auf, gib die Nudeln zur vorbereiteten Sauce und schwenke beides kurz zusammen. Nicht mit kaltem Wasser absp\u00fclen.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#schritt-7\"}]}<\/script><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"@id\":\"https:\/\/www.organicfarming-italy.com\/tagliatelle-selbst-machen\/#faq\",\"inLanguage\":\"de-DE\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Welches Mehl eignet sich zum Tagliatelle selbst machen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"F\u00fcr klassische Eier-Tagliatelle eignet sich Weizenmehl Tipo 00 f\u00fcr Pasta. Auch deutsches Weizenmehl Type 405 funktioniert. Je nach Mehl und Eiergr\u00f6\u00dfe musst Du die Konsistenz mit wenig Mehl oder leicht angefeuchteten H\u00e4nden anpassen.\"}},{\"@type\":\"Question\",\"name\":\"Wie viele Eier braucht man f\u00fcr 400 g Mehl?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Als Ausgangspunkt nimmst Du vier gro\u00dfe Eier f\u00fcr 400 g Mehl. In diesem Rezept verwenden wir Eier der Gr\u00f6\u00dfe L mit zusammen etwa 220\u2013240 g Inhalt ohne Schale. Entscheidend bleibt ein fester, geschmeidiger Teig.\"}},{\"@type\":\"Question\",\"name\":\"Kann ich Tagliatelle selbst machen ohne Nudelmaschine?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ja. Rolle den ausgeruhten Teig mit einem Nudelholz in kleinen Portionen d\u00fcnn aus. Lass die Bahn kurz antrocknen, falte sie locker und schneide sie mit einem Messer in etwa 6\u20138 mm breite Streifen.\"}},{\"@type\":\"Question\",\"name\":\"Wie lange muss Pastateig ruhen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lass diesen Eiernudelteig etwa 30 Minuten gut verpackt ruhen. Zieht er sich beim Ausrollen stark zusammen, helfen weitere 10\u201315 Minuten Ruhezeit. Die Oberfl\u00e4che sollte dabei nicht austrocknen.\"}},{\"@type\":\"Question\",\"name\":\"Wie d\u00fcnn und wie breit sollen Tagliatelle sein?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"F\u00fcr dieses Rezept rollst Du die Bahn ungef\u00e4hr 0,5\u20131 mm d\u00fcnn aus und schneidest etwa 6\u20138 mm breite B\u00e4nder. Gleichm\u00e4\u00dfige Dicke und Breite sorgen daf\u00fcr, dass die Nudeln m\u00f6glichst gleichzeitig gar werden.\"}},{\"@type\":\"Question\",\"name\":\"Wie lange kochen selbst gemachte Tagliatelle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frische, d\u00fcnne Tagliatelle brauchen meist etwa 2\u20134 Minuten. Je nach Dicke, Antrocknung und gew\u00fcnschtem Biss kann es l\u00e4nger dauern. Probiere fr\u00fchzeitig ein Band und gib die Pasta direkt zur Sauce.\"}},{\"@type\":\"Question\",\"name\":\"Geh\u00f6rt Oliven\u00f6l in den Tagliatelle-Teig?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"F\u00fcr diesen klassischen Grundteig gen\u00fcgen Mehl und Eier. Oliven\u00f6l ist daf\u00fcr nicht n\u00f6tig. Verwende gutes natives Oliven\u00f6l extra lieber f\u00fcr eine passende Sauce oder zum Abschmecken.\"}},{\"@type\":\"Question\",\"name\":\"Kann man frische Tagliatelle einfrieren?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ja. Friere die ungekochten Nudeln in kleinen, lockeren Portionen auf einem Blech vor und f\u00fclle sie danach in einen Gefrierbeh\u00e4lter. Koche sie direkt gefroren und pr\u00fcfe den Biss, statt sie vorher aufzutauen.\"}},{\"@type\":\"Question\",\"name\":\"Sind diese Tagliatelle vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Nein. Dieses Rezept enth\u00e4lt Eier. F\u00fcr vegane Pasta brauchst Du einen eigenen Teig aus Hartweizengrie\u00df und Wasser mit einem anderen Fl\u00fcssigkeitsverh\u00e4ltnis. Lass die Eier hier deshalb nicht einfach ersatzlos weg.\"}}]}<\/script>\n","protected":false},"excerpt":{"rendered":"<p><strong>Make Your Own Tagliatelle: A Simple 7-Step Recipe<\/strong><\/p>\n<p>Make tagliatelle with flour and eggs: Signora Emilia\u2019s simple recipe in seven steps, with or without a pasta machine. Plus tips for dough, sauces, and freezing.<\/p>\n","protected":false},"author":4223,"featured_media":1010915,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[600],"tags":[962,618,608],"class_list":["post-1010914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-della-nonna","tag-make-your-own-tagliatelle","tag-olive-oil","tag-olivenoel"],"_links":{"self":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/users\/4223"}],"replies":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/comments?post=1010914"}],"version-history":[{"count":1,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010914\/revisions"}],"predecessor-version":[{"id":1010916,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010914\/revisions\/1010916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media\/1010915"}],"wp:attachment":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media?parent=1010914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/categories?post=1010914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/tags?post=1010914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}