
Tagliatelle Pasta
1h 40m
Fresh homemade tagliatelle pasta, a recipe and technique that will elevate your next dinner party!
Fresh tagliatelle pasta is a staple in Italian cuisine and identifies very strongly with the regions in northern Italy.
Put 450 g of semola rimacinata flour on a large surface
Make a well in the center
Crack 3 eggs
Add 1 tbsp of salt
Stir from the center
Incorporate all of the semola rimacinata flour
Combine by hand into a firm dough
Add 50 g of semola rimacinata flour
Mix with your hands and knead for 5m to develop gluten
Make a round ball of dough
Dust with 20 g of semola rimacinata flour
Wrap in towel and rest for 1h to relax gluten
Remove the towel
Roll out dough until achieving a thickness of 5 mm
Fold in 4
Sprinkle approximately 25 g of semola flour on top and under the dough during the roll out and continue to roll out to a thickness of 5 mm
Fold in 4
Roll out dough
Roll dough until achieving a thickness of 2-4 mm
It should look like this
Dust with semola rimacinata flour on top and underneath and gently fold the pasta on itself in 4 without pressing firmly
Cut strips of tagliatelle approximately 5 mm wide and 25 cm long
Play a bit with the pasta to loosen them. Reserve until ready to cook
Cook the pasta in a pot of salted boiling water. Cook for 4m until the pasta swells and is firm to the bite but tender
Drain the pasta
The Tagliatelle are ready. Add to the ragout
Yield 4 people
Semola Rimacinata Flour
550 gEgg
3Salt
½ tbsp
Tagliatelle with Chanterelles & Pork Sausage Ragout
Grated Parmesan Cheese
To taste
Equipment
Surface board
Dish Towel
Rolling Pin
Spider Strainer