A recipe for fresh pasta with simplicity in its soul

Pasta traditions are passed down from generation to generation. From great-grandparents and grandparents to parents and children, every Italian family – whether local restaurant owners or just dedicated home cooks – has their own way of making pasta. And Nancy Silverton wants to show you how Masolino, one of her favorite restaurants in all of Italy, does it.

At the Umbrian Restaurant, Silverton learns from family matriarch Bruna Strappaghetti and her daughter Stefania Belfico how to make tagliatelle – a wide flat pasta noodle made with eggs, durum wheat flour, all-purpose flour, olive oil and salt – in the traditional Italian style. The recipe, which Silverton teaches in his class for Yes sir, a subscription-based streaming platform offering cinematic cooking classes from world-class chefs, is relatively easy to remember: just five eggs and 500 grams of flour make up Masolino’s restaurant recipe. “I love the perfection of the well that is exactly the five eggs,” Silverton says of Stefania Belfico’s mound of flour, called fontana. The mound and the construction of a well from flour is the result of years of experience, but you too can learn from Belfico and Strappaghetti.

“There is this flip. And that sound, I love that popping sound,” says Silverton as Belfico flips and rolls out the dough into a wide, flat circle. The final step is to fold and then cut the dough into thin strips. “The irregular fit is proof that it’s homemade,” says Belfico proudly. No machinery. Just some old-fashioned knowledge and a little flour and eggs make a rustic pasta dish for everyone to enjoy. — Dayna Evans

Fresh tagliatelle recipe

For 4 people


335 grams all-purpose flour, plus more for dusting
165 grams durum wheat flour, plus more for dusting
Salt to taste
5 eggs
extra virgin olive oil


Step 1: Mix the flours together and pile them on a large clean surface, preferably wooden.

2nd step: Make a well in the middle of the pile and add a pinch of salt to the flour.

Step 3: Crack the eggs into the well and add the olive oil.

Step 4: Slowly beat the eggs with a fork and add the flour from the edges to create a mass of dough.

Step 5: Once the eggs and flour are combined, start kneading the dough into a ball. It will be soft at first but will firm up as you knead it.

Step 6: Flatten the ball of dough into a thick disc, adding more flour as needed so the dough doesn’t stick to the surface.

Step 7: Using a long rolling pin, roll out the dough to form a large pasta sheet. Roll it as thin as possible, constantly lifting and moving the dough to make sure it doesn’t stick.

Step 8: Sprinkle the sheet with a little more flour.

Step 9: Start folding the sheet of dough on one side, sprinkling flour between each fold.12. When you reach the middle, start folding to the other side.

Step 10: Using a sharp knife, cut the folded pasta to your desired thickness.

Step 11: Boil the pasta in a large saucepan with a pinch of salt for 4-5 minutes, then remove and drain.