With Ragu alla Bolognese, with porcini mushrooms or with prawns and courgettes – whatever its sauce, Tagliatelle is always very good. – Sometimes, I like to eat it just with olive oil, black pepper and lots of parmesan. And if they are handmade, they are even better!
There are very few ingredients needed to make this pasta and, above all, we always have them in the house. So why not try making them on a Sunday morning when you have a bit of time and you want a very special dish? Here is the recipe! :)
Ingredients for 4 people
– 300g Flour 00
– 3 eggs
– a pinch of salt
Tool: rolling pin
1) Place all ingredients in a large bowl and mix them well with your hands: flour, eggs, a pinch of salt.
2) Then, knead well the dough on a floury board until it is smooth and silky instead of rough and floury (it takes around 10 minutes).
3) Make a ball and cover it with a cling film. Leave it to rest for at least 30 minutes before you use it.
4) Cut the dough in half, dust your work surface with some flour and start to roll a piece of dough with a rolling pin by working from the centre towards the outer border. The pasta needs to be uniformly thin. – When the pasta shape is really large to handle, it is helpful to roll the pasta around the rolling pin and lay the pin on the other side of the board and unroll the pasta layer. –
5) Leave the pasta sheet to dry on a kitchen cloth for a few minutes.
7) Roll the pasta sheet making a cilinder and cut the tagliatelle with a knife. Open the tagliatelle and spread them on a kitchen cloth. Then make tagliatelle nests with your hands. – Watch the video: the grandmother of a friend of mine shows us how to make tagliatelle. –
8) Cook tagliatelle in boiling salty water for 5 minutes.
Tip: Pasta dries much quicker than you think, so don’t leave it more than a minute or two before cutting or shaping it.