Homemade Tagliatelle pasta
Italian homemade tagliatelle pasta. This is the typical pasta of Bologna, served with bolognese sauce.
Ingredients
| flour 400 g |
| eggs (medium size) 4 pcs |
| salt a pinch |
| olive oil (virgin) 1 tbsp. |
Instructions
Step 1
Pile the flour in a heap, make a depression in the top and add the eggs, salt and olive oil. Gently beat the eggs and olive oil with a fork. Then gradually add a small amount of flour from the edge of the depression into the middle and continue to mix the dough.
Step 2
When the dough becomes quite dense, continue to knead it with your hands until it takes up all the flour.
Step 3
Knead the dough for another 10-15 minutes until smooth and elastic, form into a ball. Roll out the dough very thinly (1-2 mm) with a rolling pin. Sprinkle again with flour if necessary.
Step 4
Leave for a quarter of an hour, then carefully roll out and cut into strips with a sharp knife. Unwrap the small spirals and place on a towel. Allow the noodles to dry a little before cooking them. You can prepare the pasta in advance, for example a day in advance.
Step 5
Drop the noodles into boiling salted water. After one or two minutes they will be ready.
