Homemade Tagliatelle

Introduction

This homemade tagliatelle recipe is a cherished family tradition, just the way my Nonna used to make it. With a few simple ingredients and a bit of time, you can create delicious, fresh pasta that embodies the heart and soul of Italian cooking.

Key Tips for Perfect Tagliatelle

1. No Olive Oil Needed: Unlike some pasta recipes, this traditional method does not include olive oil in the dough. The combination of 00 flour, semolina, and eggs provides all the richness and structure needed.

2. Weigh Your Eggs: Eggs can vary greatly in size, which can affect the consistency of your dough. For best results, weigh your eggs. Each egg should be approximately 50g. Adjust the flour accordingly if the eggs are larger or smaller.

Storage

• Short-term Storage: Fresh tagliatelle can be kept at room temperature for a few hours before cooking. Dust with flour and lay out flat or form into loose nests to prevent sticking.

• Drying: To store longer, you can hang the tagliatelle strands on a pasta drying rack or lay them flat on a clean surface, making sure they are well dusted with flour. Let them dry for 24 hours, then store in an airtight container at room temperature for up to a week.

• Freezing: For longer storage, you can freeze the tagliatelle. Form the pasta into nests and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag or airtight container. The frozen pasta can be cooked directly from frozen; just add a minute or two to the cooking time.

Ingredients

• 200g 00 flour

• 100g semolina flour

• 2 large eggs

• 2 additional egg yolks

• 1/2 tsp salt

• Additional 00 flour or semolina flour for dusting

Instructions

1. Prepare the Dough:

   1. On a clean work surface, combine the 00 flour and semolina flour, forming a mound with a well in the centre.

   2. Crack the eggs and the additional egg yolks into the well, and add the salt.

   3. Using a fork, gently beat the eggs and yolks, slowly incorporating the flour from the edges of the well.

   4. Once the dough starts to come together, use your hands to knead it into a ball.

2. Knead the Dough:

   1. Knead the dough by pressing it with the heel of your hand, folding it over, and repeating. Continue kneading for about 10 minutes until the dough is smooth and elastic.

   2. If the dough is too sticky, add a little more flour. If it’s too dry, add a small amount of water.

   3. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

3. Roll Out the Dough:

   1. After resting, divide the dough into 4 equal parts.

   2. Take one part and keep the others wrapped to prevent them from drying out.

   3. Flatten the dough piece with your hands, then use a rolling pin or a pasta machine to roll it out into a thin sheet, about 1-2mm thick. If using a Marcato pasta machine, roll it to thickness setting 6.

   4. Dust the dough with a bit of semolina flour to prevent sticking.

4. Cut the Tagliatelle:

   1. Once you have a thin sheet of dough, lightly dust it with flour or semolina flour.

   2. Fold the sheet into thirds or roll it up loosely.

   3. Using a sharp knife, cut the dough into 1/4 inch (6-7mm) wide strips.

   4. Unfold the strips and gently toss them in flour to keep them from sticking together.

5. Cook the Tagliatelle:

   1. Bring a large pot of salted water to a boil. The water should be "salty like the sea."

   2. Add the tagliatelle and cook for 2-4 minutes until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it.

   3. Drain the pasta, reserving some pasta water if you’re planning to toss it with a sauce.

6. Serve:

   1. Toss the cooked tagliatelle with your favourite sauce, such as my ragù bianco, and serve immediately.

Buon Appetito!

Love, Bianca xx