Put <quantity>450<unit>g</unit></quantity> of semola rimacinata flour on a large surface

Make a well in the center

Crack <quantity>3</quantity> eggs

Add <quantity>1<unit>tbsp</unit></quantity> of salt

Stir from the center

Incorporate all of the semola rimacinata flour

Combine by hand into a firm dough

Add <quantity>50<unit>g</unit></quantity> of semola rimacinata flour

Mix with your hands and knead for 5m to develop gluten

Make a round ball of dough

Dust with <quantity>20<unit>g</unit></quantity> 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 <quantity>5<unit>mm</unit></quantity>

Fold in 4

Sprinkle approximately <quantity>25<unit>g</unit></quantity> of semola flour on top and under the dough during the roll out and continue to roll out to a thickness of <quantity>5<unit>mm</unit></quantity>

Fold in 4

Roll out dough

Roll dough until achieving a thickness of <quantity>2-4<unit>mm</unit></quantity>

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 <quantity>5<unit>mm</unit></quantity> wide and <quantity>25<unit>cm</unit></quantity> 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