Coffee Tagliatelle

  • Recipe difficulty: Medium
  • 0 of 5
  • Serves: Up to 4 people


  • 1 3/4 cups flour
  • 2 eggs
  • 20 ml extra-virgin olive oil
  • A pinch of salt
  • 3 small, cups of espresso coffee
  • Heavy Cream (suitable for cooking) 250 ml
  • 1/4 cup butter
  • Small handful of chopped chives
  • Water as needed
  • Parmesan (to taste)


  • Put the flour in a large bowl and make a well in the middle
  • Add the eggs, oil and salt and mix in with the flour, first with a fork, then with your hands
  • Add the espresso a little at a time, kneading consistently until it comes together to an elastic dough. Add water if there is no coffee left, of it the coffee flavour is too strong.
  • Roll out the dough very thinly, using some flour on the work surface to stop it sticking, and leave for a few minutes, then roll loosely and cut the dough into strips (as wide as you like)
  • Boil the strips in plenty of water with a pinch of salt and while you wait for them to cook, prepare the sauce
  • Melt the butter over a low heat and slowly add the cream to thicken into a sauce
  • Add salt, freshly ground pepper and your favourite cheese to taste
  • Once you have drained the tagliatelle, toss with the sauce and serve with a sprinkling of chives.

Whether you are looking to experiment with new recipes, serve something different to your guests at a dinner party, or make a fun and different mid-week meal, coffee tagliatelle is a wonderful choice.

Serve this unusual gourmet pasta with a creamy white sauce and flavor with parmesan cheese for a subtly rich taste. The trick to preparing excellent coffee pasta is using good quality espresso: create a strong, thick brew using an automatic espresso machine to flavor your pasta and control the strength of the coffee, or use a drip coffee maker for a milder, more delicate flavor.

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