Tagliatelle
Description
Tagliatelle is a classic Italian pasta originating from the Emilia-Romagna region. It is most commonly served with Bolognese meat sauce. This type of pasta was invented during the Renaissance era. Legend has it that the chef was inspired by Lucrezia Borgia's hairstyle on her wedding day to Alfonso d'Este. The original name of the dish is Tagliolini di pasta e sugo, alla maniera di Zafiran
Instructions
- 1
Step 1
1. Pour the flour into a mound and make a well in the center. Sprinkle 1 tsp of salt, crack 3 eggs into the well, and add 1 additional egg yolk. Pour in 2 cups of water and 1 tablespoon of high-quality olive oil.
- 2
Step 2
2. Using a fork, incorporate the egg whites and yolks into the flour with circular motions. Continue until the dough becomes firm.
- 3
Step 3
3. Knead the dough. Add a little more flour if needed. Knead for 10 minutes until elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 4
Step 4
4. Divide the dough into 4 equal parts.
- 5
Step 5
5. Shape one part of the dough into a rectangle. Cover the rest with a towel. Pass the "rectangle" through a pasta roller (widest setting).
- 6
Step 6
6. Fold the dough in 3 to form another rectangle. Once again, pass the dough through the machine at the widest setting, then fold the rectangle in half and pass the dough through the roller (reducing the setting by one notch). Repeat this process (decreasing the roller opening each time) until the dough reaches the thinnest setting.
- 7
Step 7
7. Sprinkle the dough sheet with flour (in a crisscross pattern) and place it on parchment paper. Roll out the remaining 3 pieces of dough through the roller.
- 8
Step 8
8. Tightly roll each sheet of dough into a roll. Cut the rolls into wide strips.
- 9
Step 9
9. Unroll the strips and place them on a floured surface or on parchment paper. Let the tagliatelle dry for 30 minutes.