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The fundamental requirements that distinguish and characterize a good, tasty and satisfying plate of fresh homemade egg tagliatelle are a right consistency, a pleasant roughness and a perfect cooking. Homemade fresh pasta is not just a food, it is a ritual that has been handed down from generation to generation.

RECIPE

Tagliatelle

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INGREDIENTS

• 4 medium size eggs
• 200 g plain flour
• 200 g semolina

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INSTRUCTIONS

• Pour the eggs in a Kitchen aid bowl, equipped with the dough hook. Add flour and mix until dough just comes together, about 20 seconds.

• Remove the dough and knead by hand for 2 minutes. Let it rest at room temperature for about 15-20 minutes, covered with a towel.

If you don’t have a Kitchen aid

• Pour the flour on a wooden board, make a well in the centre, and break the eggs into it. Using a fork beat the eggs and gradually incorporate the flour from the sides to the centrum until you get a rough dough. Knead the dough until it is smooth and elastic, about 10-15 min.

• If the dough is too sticky, add some flour on the work surface and knead it. Work the dough until obtaining a silky-smooth ball.

• Cut the dough into 5-6 pieces before processing each piece with a pasta sheet attachment, or with a manual pasta machine.

• Take the first piece of dough, dust it lightly with flour and flatten into a rectangular shape, setting the machine at the widest setting (number 1 – My pasta machine goes from number 1 to number 5). Fold the dough in half and run it through the machine again. We did this three times.

• Set the pasta machine at the narrower setting (‌number 2) and proceed as before.

• Continue to press the dough until the number 3 setting (which is not the thinner).
• Repeat the same procedure for each piece of dough.

• If the pasta sheets you have obtained are too long, cut each of them in two and dust each side of the pasta sheet with flour.
• Pass the pasta sheet through the tagliatelle setting, holding the pasta with your hand as it comes out of the machine.
• If you don’t have the tagliatelle setting, tightly roll each sheet, from the short end. Cut the cylinder into 1 cm wide strips. Unroll the strips and sprinkle with flour.

• Let the pasta dry on a floured towel or a wooden floured surface for about 30 minutes.

TIP: Season with a good quantity of ragú (grab our recipe here )and fresh ground Parmigiano Reggiano.