Fresh Tagliatelle with Marinara Seafood Sauce
Homemade pasta isn’t something I do every day, but when I do, it always feels worth it. There’s a cozy satisfaction in twirling fresh tagliatelle coated in a rich, garlicky seafood marinara. Whether you use fresh pasta or the dried kind from the pantry, this bowl brings comfort to the table.
🍝 Fresh Pasta (Tagliatelle)
Ingredients:
300g flour ( I use PASTA TIPO 00 flour from Woolis, Australia)
3 eggs
20ml olive oil
(Optional) 1 extra egg yolk if the dough feels too dry
Flour for dusting
Method:
Make a mound with the flour on a clean surface and create a well in the center.
Crack the eggs into the well, add olive oil, and slowly mix with a fork.
Knead until the dough is smooth and elastic (about 8–10 minutes). I use 3 PIECES Pasta roller and cutter from Kitchen Aid for easier process. If it’s too dry, add an extra yolk.
Wrap in plastic wrap and let rest for at least 30 minutes.
Roll out the dough and cut into your preferred pasta shape—I went with tagliatelle.
🍅 Marinara Seafood Sauce
Ingredients:
3–4 garlic cloves, chopped 🧄
½ brown onion, finely diced 🧅
2 tomatoes, diced 🍅
Olive oil
Reserved pasta water
2–3 tbsp tomato sauce (I used La Molisana tomato sauce from Woolis, Australia)
100g fresh prawns, peeled & deveined
100g live mussels
Fresh parsley, chopped (for garnish)
Sea salt & lemon juice
Method:
Heat olive oil in a pan, then sauté garlic and onion until fragrant.
Add the diced tomatoes and cook until soft. Stir in the tomato sauce.
Loosen the sauce with a splash of pasta water if needed.
Add mussels first, cover, then add prawns. Cook until the mussels open and prawns turn pink.
Season with sea salt and a squeeze of lemon juice.
Toss in the fresh pasta, mixing gently to coat every strand.
Homemade pasta, I made spaghetti and tagliatelle
TikTok Video here
