Fresh Egg Tagliatelle

Ingredients

Steps

1. 1

   Mound the flour on a clean wooden board or countertop and make a wide, deep well in the center with steep flour walls.

2. 2

   Crack the whole eggs and egg yolk into the well; add the salt. Using a fork, whisk the eggs together, gradually pulling in flour from the inner walls until a thick paste forms.

3. 3

   Fold the remaining flour over the center using a bench scraper, then work the mixture together with your hands until it forms a shaggy dough.

4. 4

   Knead vigorously for 8 to 10 minutes until the dough becomes smooth, elastic, and springs back when gently poked.

5. 5

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes so the gluten relaxes.

6. 6

   Divide dough into 4 equal portions. Flatten one piece and run it through a pasta roller on its widest setting, folding it into thirds and passing it through a few times to laminate. Roll the sheet sequentially down to setting 6 or 7 (roughly 0.8mm thick).

7. 7

   Dust both sides of the sheet with semolina flour and roll loosely from top to bottom into a wide flat cylinder. Slice into ribbons roughly 8mm (5/16 inch) wide and unravel immediately.

8. 8

   Toss the cut ribbons in semolina flour to prevent sticking and form into loose single-portion nests.

9. 9

   Cook in a large pot of aggressively salted boiling water for 2 to 3 minutes until al dente, then toss directly into warm Bolognese ragù.

Ratings

No ratings yet — be the first!