Fresh Tagliatelle with Stracciatella di Burrata and Guanciale

Following our summer in Italy, we have been obsess with fresh pasta making. I have always been intimidated by fresh pasta but then again, I’ve always been intimidated by anything that involves dough and baking. But my husband grew up in a household where baking and cooking is a serious business – his mom was a chef. Although he didn’t get his mom’s cooking skills (that’s where I come in), we discovered that he is a natural baker! So now, we share the kitchen where he’s in charge of the elements requiring baking, kneading, and exact measurements while I take charge of the cooking part.

Our first take on fresh pasta was to try to recreate one of our favorite pasta dishes during our trip: tagliatelle with stracciatella di burrata and guanciale.

Here’s how we recreated this dish (and our take on fresh pasta).

For the tagliatelle (good for 4-5 persons – we usually cook just quarter of the pasta and freeze the rest)

  • 200g white flour/all purpose flour
  • 100g semola flour
  • 3 large eggs
  • 1/2 tsp of olive oil
  • Pinch of fine salt (optional – most recipes do not add salt in their pasta dough but we like to add a pinch of salt if we’re not using a sauce for the pasta)

For the dish:

  • 250g guanciale (curred pork cheeks), cut into cubes
  • 2 small Burrata (burrata varies in sizes, but the ones we used per serving, 1 small ball of burrata was about 150g)


  1. Sift the white flour on our work top (or you can also use a large bowl for this) then add the semolina flour (we didn’t feel the need to sift the semola flour) and a pinch of salt. Mix well.
  2. Create a hole in the middle of your dry ingredients, creating something like a volcano.
  3. Add the eggs and olive oil, carefully beat the eggs and oil with a fork.
  4. Start mixing in the flour starting with the inner surface your volcano, until the dough starts to form.
  5. Once you have a dough, knead it for at least 5 minutes or once it is smooth and elastic. (tip: If the dough is getting dry, dip a hand on a luke warm water and work on your dough. This moistens the dough.)
  6. Wrap your dough in plastic wrap and let it rest at room temperature for 30 minutes.
  7. Cut the dough into 4 and press each piece flat. Run the dough in the pasta machine, using the widest setting. If you are doing this manually, use a rolling pin to flatten the dough thinly and in an oblong shape.
  8. Sprinkle the pasta sheets with semola flour and hung them up to dry for 20 minutes.
  9. Run the sheets in the pasta machine, using the tagliatelle cut or if cutting manually, cut the sheets using a sharp knife with 1/8 inch or 2-3mm thickness.

Making the dish:

  • Cook the diced guanciale in medium heat (don’t add oil… let it cook in its own fat)
  • While the pork is cooking, add a quarter of your pasta in a salted boling water (freeze the rest of the pasta for other recipes). Take the pasta out of the water after 2-3 minutes or until al dente.
  • Mix the cooked pasta in the skillet with the guanciale.
  • Fray the burrata on the pasta bowl. Add a teaspoon of the pasta water to make the burrata cream thinner.
  • Put pasta and guanciale on top of the creamed burrata. Enjoy immediately.

Fresh pasta making can be a lot of work but once you get the hang of it, you’ll realize how easy it is.

Bon appétit !

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