Tagliatelle

Tagliatelle are a classic of Italian cuisine, here’s how you can prepare them.

Ingredients

• 400 g of type 00 flour
• 4 large eggs
• Salt to taste
• (optional) 1 tablespoon of olive oil

Preparation

1. Pour the flour into a fountain shape on a pastry board or a large bowl. Break the eggs in the center and add a pinch of salt and the olive oil (if you decide to use it).
2. With a fork, begin to beat the eggs gradually incorporating the flour from the edges.
3. When the mixture starts to thicken, work it with your hands to obtain a homogeneous and smooth dough.
4. Knead the dough for about 10 minutes until it becomes elastic. If it turns out too hard, you can add a tablespoon of water; if it’s too soft, add a little flour.
5. Shape the dough into a ball, wrap it in cling film, and let it rest for about 30 minutes at room temperature.
6. After the resting time, roll out the dough with the help of a rolling pin or a pasta machine, until you get a thin sheet about 1-2 mm thick.
7. Once the sheet is rolled out, let it dry slightly, then roll it up not too tightly and cut into strips about 6-8 mm wide to obtain the tagliatelle.
8. Dust the cut tagliatelle lightly with flour and place them on a floured surface or on a clean towel, being careful not to overlap them.
9. Cook the tagliatelle in plenty of boiling salted water for 2-3 minutes or until they float to the top, then drain and dress them with the sauce you prefer.

Did you know?

Tagliatelle have a legendary connection with their thickness: it is said that they were invented inspired by the blond hair of Lucrezia Borgia as a wedding gift dedicated to her by a Bolognese chef. Legend has it that their ideal thickness is 1/12,270th of the height of Bologna’s Asinelli Tower, but in practice, the important thing is that they are thin enough to cook quickly and thick enough to hold the sauce.

Remember that fresh pasta is versatile and can be seasoned with a myriad of sauces, from the classic Bolognese ragù to simple butter and sage. Enjoy your meal!