Tagliatelle
An easy, three-ingredient recipe for tagliatelle! Perfect for making at home. Cook in salted boiling water for 4 minutes, add your preferred sauce, and you’re set!
Place <quantity>360<unit>g</unit></quantity> of all-purpose flour on a clean surface and make a well in the center
Pour <quantity>300<unit>g</unit></quantity> of beaten egg yolk into the well
Incorporate the eggs into the flour by hand, pushing from the edges to the center. Knead until a tight ball can be formed
Stretch cling film over the work surface and drizzle it with olive oil. Rub the top and the bottom of the dough in the oil
Wrap the dough and refrigerate it for 12h to relax the gluten and hydrate the flour. The pasta dough is ready
Remove the pasta dough from the refrigerator and unwrap it
Dust the dough and the working surface generously with flour
Use a rolling pin to get the dough to about <quantity>1<unit>cm</unit></quantity> thick and <quantity>15<unit>cm</unit></quantity> wide
Run the dough through a pasta sheeter, starting at setting 1. Change the setting each time until you reach setting 3
Fold the dough in half and use a rolling pin to press it together
Run the dough through the pasta sheeter, starting at setting 1. Change the setting each time until you reach setting 6
Lightly dust the dough with flour. Evenly spread the flour by hand
Run the dough repeatedly through the pasta sheeter at setting 7
Cut the dough in 3 pieces. Trim the edges to create rectangles
Dust all 3 pieces with flour and evenly spread the flour
Loosely roll each piece on itself without applying pressure
Trim off the edges. Cut <quantity>5<unit>mm</unit></quantity> wide tubes out of the pasta dough
Enjoy! Cook the pasta in salted, boiling water for 4m and choose your favorite sauce!
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