Egg dough for tagliatelle

8 servings

75 minutes

Egg dough for tagliatelle is the foundation of traditional Italian pasta, symbolizing Italy's culinary art and heritage. Its roots go back centuries when pasta was handmade with love and patience. This dough features a rich flavor combining the tenderness of eggs, the richness of olive oil, and a slight bitterness from white wine. Thanks to high-quality flour, it gains elasticity, allowing it to be rolled into thin sheets and cut into elegant strips of tagliatelle. The finished pasta holds sauces beautifully, enabling enjoyment of every bite, whether it's classic Bolognese or aromatic creamy mushroom sauce. This dough is a true embodiment of home comfort and culinary mastery that turns an ordinary dinner into a feast of flavors.

Energy value per serving

• Calories: 559
• Proteins: 19.7g
• Fats: 11.7g
• Carbohydrates: 94.1g

Ingredients

• Wheat flour: 1 kg
• Egg yolk: 2 pc
• Chicken egg: 8 pc
• Olive oil: 20 ml
• Dry white wine: 20 ml
• Salt: to taste

Cooking steps

1. Sift the flour, make a well in the center, and add eggs, yolks, olive oil, wine, and salt. Knead the dough thoroughly.

   Required ingredients:

   • Wheat flour: 1 kg
   • Egg yolk: 2 pieces
   • Chicken egg: 8 pieces
   • Olive oil: 20 ml
   • Dry white wine: 20 ml
   • Salt:  to taste

2. Shape the dough into a ball, cover it with a damp cloth, and let it rest in a cool place for 30 minutes.

3. Roll out the dough thinly and cut it into thin strips.