Make fresh tagliatelle pasta
Normally people buy tagliatelle at the supermarket (and so do most Italians), but I really enjoy making it by myself.
I met a lot of chef while travelling round Italy and they rolled pasta with their trusty rolling pins and they wouldn’t even consider having a pasta machine in the house.
It’s quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. Using the right attachment on a pasta machine, it is a simple job to make fresh tagliatelle in bulk.
I learnt to make tagliatelle from a lovely lady of the Romagna region of Italy (the homeland of tagliatelle) who taught me the method of making it.
My favorite thing about making fresh tagliatelle is making it really long. – longer than your arm!
To serve your homemade tagliatelle, see my recipe Tagliatelle al Ragu Bolognese.
600 g Tipo ’00’ flour
Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour.
Narrow the setting one notch and pass the dough through 3 more times. Continue narrowing the setting and passing the dough through until you reach your desired thickness. For me it was perfect at the second-to-thinnest setting.
If you have a tagliatelle attachment, pass your dough through it and voila, tagliatelle!
For storage, make sure your pasta ribbons are nicely dusted with rice flour so they do not stick together.
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