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Tagliatelle

Servings 6
Description

Tagliatelle is a ribbon-like pasta from Emilia Romagna that is traditionally made by hand using just flour and eggs, and served with ragù alla Bolognese.

The pasta's name is derived from the Italian word tagliare,  meaning to cut, referencing the method of gently slicing the rolled dough.  Fresh tagliatelle, whether served with ragù alla Bolognese, truffles or asparagus, is loved by all.

Ingredients
  • 280 grams white wheat flour (cake flour) (00 type)
  • 120 grams semolina flour
  • 4 medium sized eggs
Preparation

  1. Put the flour on a wooden board forming a well in which you will crack and pour four eggs. With a fork, whisk the eggs until whites and yolks mix.

  2. Work the dough by hand until it becomes a homogeneous ball. Leave the dough wrapped in cellophane for at least 20 minutes (up to 1hour).

  3. With the rolling pin, roll out the dough until you obtain a sfoglia, a thin sheet of even thickness, that will have a surface of approximately 70 x 50 cm and a thickness of a little less than a millimeter.

  4. Let the pasta sheet dry a bit and as soon as the level of humidity allows it, fold the pasta multiple times until it becomes a roll of 7-8cm.

  5. Cut the pasta roll in equal parts of 6,5-7 mm each, then unwrap each tagliatella collect 7 in your hand and wrap them around it forming a “pasta nests”.

  6. Meanwhile put the water on to boil in a 10 liter pot. Add two spoons of salt to the boiling water and put the tagliatelle in, making sure to keep them separated from one another with fork.

  7. After 1-2 minutes pour the tagliatelle into a colander to drain and pass them into the pan with the sauce of your choice and a ladle of pasta water.

Read it online: https://www.cooking-vacations.com/recipe/tagliatelle/