Recipe Egg Tagliatelle di of 01-12-2008 [Updated on 18-04-2017]
After giving you the recipe and the procedure for the preparation of fresh egg pasta, I show you my first experiment of homemade pasta starting with tagliatelle. On Sunday I prepared the tagliatelle al ragù (click here to see the Neapolitan ragù recipe) for me and my hubby, pulling the dough by hand, but if you have to prepare pasta for several people and you have the tirasfoglie I suggest you use it, because you will do much sooner.
How to make egg tagliatelle
Put the flour on a pastry board, make a hole in the center, then put the eggs and a pinch of salt.
Beat the eggs with a fork and start incorporating the flour with your fingertips, starting from the edges of the fountain.
Work the mixture for 15-20 minutes, mixing the ingredients well
Continue in this way, pulling the dough, rewinding it on itself and crushing it with your fists, until you get a homogeneous mixture.
The dough should be smooth, elastic and rather firm.
Collect the dough into a ball, wrap it in plastic wrap and let it rest for 30 minutes.
On a floured pastry board, place part of the dough and flatten it a little with your hands; with a floured rolling pin, start rolling out the dough, often turning the sheet upside down so that it widens in order to obtain a homogeneous, thin and round sheet.
Let the dough dry for 10 minutes covered with a cloth.
After 10 minutes, cut the egg pastry in half and overlap the two semicircles leaving the cut part on the outside.
Lightly flour the double sheet of egg pasta, then roll it up on itself, trying not to crush the dough too much.
Cut the roll obtained with a knife with a wide and smooth blade into strips of about 8 mm.
Set aside the noodles obtained and proceed with the other sheets.
Boil the tagliatelle in a saucepan with plenty of salted water, drain when al dente and season with the sauce you prepared earlier.