Homemade tagliatelle
Description
The recipe won't take much time. If you have a pasta rolling machine, it greatly simplifies the process. If not, it's no problem—you can roll out the dough by hand. Freshly made tagliatelle can be boiled immediately in salted water with vegetable oil, or dried and stored in the pantry. You'll need high-quality flour, eggs, olive oil, water, and a pinch of salt. Serve hot.
Instructions
- 1
Step 1
1. Sift high-quality flour onto a work surface and make a wide indentation in the center. Crack the eggs into it, add the egg yolk, salt, olive oil, and water, then mix the "filling" with a fork.
- 2
Step 2
2. Using the same fork, gradually add the flour from nearby into the hollows. Do not rush to mix everything at once, to avoid overloading and overworking the dough.
- 3
Step 3
3. When the mixture comes together into a uniform dough, knead it by hand for 10 minutes, then wrap it in plastic wrap and let it rest for half an hour, allowing the gluten in the flour to develop.
- 4
Step 4
4. After the required time, unwrap the film and divide the dough into 4 parts. Wrap 3 parts of the dough, leaving 1 part out for working. Pass the dough through the pasta machine, then fold it in half and pass it through 2-3 more times. Repeat these steps with the remaining parts. Place the dough onto a floured surface.
- 5
Step 5
5. Roll each strip of dough tightly into a roll lengthwise, then cut into wide strips with a sharp knife. Use the pasta immediately or freeze it.