Homemade Tagliatelle Pasta
4 servings
60 minutes
Making homemade pasta is a traditional pastime for many Italian (and not only) housewives. There is nothing better than gathering guests around the table, kneading the dough, cutting the pasta out of it and cooking it right away. Tagliatelle goes well with meat sauces: Bolognese, for example, is served with tagliatelle, and not with spaghetti. A pasta machine is a great gadget that will speed up the preparation of pasta, but it is much more soulful to open a bottle of wine and roll out the dough with the whole family.
1
Prepare the necessary ingredients.
2
Place flour in the mixer bowl. Add eggs.
- Fine-ground flour: 160 g
- Chicken egg: 4 pieces
3
Add butter and salt and knead the dough with a hook attachment on low speed for 8-10 minutes until the dough is smooth and elastic. To knead by hand, pile flour on the table, make a well in the center, crack in the eggs, add salt and butter. Gradually mix the flour into the liquid ingredients.
- Olive oil: 1 tablespoon
- Salt: 1 teaspoon
- Fine-ground flour: 160 g
- Chicken egg: 4 pieces
4
Shape a ball from the dough by hand.
5
Wrap it in plastic and leave at room temperature for 30 minutes. After that, you can either make the pasta immediately or store the dough in the fridge for up to a day.
6
Divide the dough into four parts.
7
Roll out thin using a pasta machine or a rolling pin.
8
Pass the rolled dough through a tagliatelle attachment or cut it manually. To do this, fold the dough into quarters and cut it into strips about 8 mm wide.
9
Sprinkle the cut pasta with semolina and mix well.
- Semola (durum wheat semolina flour): 160 g
10
Form 'nests' of tagliatelle.
