In previous posts I’ve shared with you the basic steps to prepare pasta dough, this very same formula can be scaled up and used to prepare an endless list of pasta shapes, this time I’ll show you how to make tagliatelle in 3 steps.
To prepare enough for 2 you will need:
- 200g of strong white flour
- 2 eggs
- pinch of salt
Some semolina to sprinkle on your working surface
Pasta maker (or a good old bottle of wine)
In a Bowl mix the egg with the flour and salt, start incorporating them by hand and when it comes together knead it briefly on your working surface until the ingredients are perfectly combined.
Wrap with cling film and let it rest for 30 minutes in the fridge.
Remove the cling film and flatten the pasta with your hands, dust your working surface with semolina and and start rolling the dough using a wine bottle.
However if you are using a pasta maker, you must begin with the loosest setting which is 0 and roll the dough out at least 2 times, 4 if possible.
Fold the long dough in thirds and repeat.
Continue with the next setting which is one and follow the same process, carry on until you reach 5 or 6.
Sprinkle your working surface with semolina and place one sheet of dough at the time. With a rule and a knife, slice long strips of .5cm Cut your dough sheet length wise to obtain long strips.
Once you’ve finished slicing the pasta you can either freeze it or cook it right away, since it’s fresh you’ll only need about 8 minutes to cook it, however time will depend on the length and thickness of your pasta.