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Homemade tagliatelle

By Filippo Trapella - Serves 4
Method

Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary. Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle. Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into
the eggs to ensure the walls of the volcano don’t break too soon.

Add the reserved 20g of flour if the dough is too moist. Bring the mixture to-gether with a spatula and your hands until you obtain a consistent ball of dough. Work the dough with the heel of your hand for 10–15 minutes,
or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick. If you have a pasta machine, divide the dough into 4 before rolling
it out. To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.

Cook the tagliatelle within a few hours in boiling salted water for 3 – 5 minutes before serving with your favourite sauce. Alternatively, freeze for up to 1 month. To freeze the pasta, layer the tagliatelle flat on a tray lined with parchment paper and freeze for 1 hour, then transfer to a freezer bag or an-other suitable container.

Source: greatitalianchefs.com

Ingredients
+
2 large eggs
+
200g of flour, plus extra for dusting
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