Fresh pasta Tagliatelle from scratch. Tagliatelle, lasagna, tortelloni and tortellini … all of these delicious Emilian recipes have one common ingredient: homemade pasta! Making the perfect fresh pasta dough is quite simple: just flour, eggs, a little bit of patience, and a good rolling pin. After your egg pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

On a work surface, mound flour and a pinch of salt; make a well. Using a fork, scramble the eggs; gradually work in flour. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. You can cook Fresh pasta Tagliatelle from scratch using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fresh pasta Tagliatelle from scratch

1. It's 150 gr of durum wheat flour.
2. You need 150 gr of type 00 Flour.
3. It's 3 of eggs medium.
4. You need 1 of tbsp olive oil.
5. Prepare 1 of pinch salt.
6. It's of For tagliatelle.
7. It's of This recipe need a pasta machine.

There's no taste like home-made pasta! You'll love how a simple concordance of egg, salt, flour and water yields deliciously tender pasta to use immediately or even several days later. Making your own pasta from scratch is very satisfying and surprisingly easy. It will certainly impress your family and dinner guests, and although time-consuming, making it means that you will have trouble going back to store-bought dry pasta.

Fresh pasta Tagliatelle from scratch instructions

1. Gather all the ingredients. Mix in a bowl the 2 types of flour..
2. In another bowl put the eggs the olive oil the salt and slowly add while you knitting the dough the flour till become a ball. Then put the dough in a small bowl and cover with film. Let it rise in the fridge for 30 min..
3. Take the pasta machine after the 30 minutes and the ball of dough. Cut in 1 piece every time the dough and pass it from flour before put it in the machine..
4. Make sure that you put it in the straight grinder and at the beginning the gear is at 2. Then after the first pass fold the dough and re pass it 3 times always in gear 2 and always fold it before the pass. Then change the gear at 4 and re-pass the pasta another 3-4 times without folding the pasta this time..
5. When you pass it 4 times the dough must be not very thin so won't break but smooth in your hand. Make sure you don't let the pasta that is ready to dry by working the dough fast in the machine..
6. Then we take the pasta and we pass it from the middle section of machine. This one has no gear..
7. We lay the tagliatelle in a tray and we spring a 2 handful of durum wheat flour. We mix softly the flour with the tagliatelle so the flour goes everywhere..
8. We boil water in a pot and we put the tagliatelle in. We let them cook for 4-5 minutes. Check in 4 minutes and depends how al dente you want let them for another minute or not. Serve with parmesan or any sauce you like, we added homemade pesto sauce. Enjoy!.

Each home cook has a favorite recipe, with all-eggs, just egg whites, or water only. Oh David! making fresh tagliatelle pasta is one the most relaxing and fun things we have in Italy. Making fresh tagliatelle in my home region, Puglia, is even easier than the tagliatelle you made. Lay the pasta sheet on the top of a table cloth. In this case we have used the sofa, but you can lay the pasta wherever you like.