Handmade egg tagliatelle with Grana and basil in just a few minutes, for a tasty first course that pairs with any sauce. But did you know that the “official” tagliatella should have a width of 0.28 inches when raw, while the fettuccina should be narrower, that is between 0.12 and 0.20 inches? I discovered this subtle difference a few years ago when I doubted how to name my homemade pasta, tagliatelle or fettuccine.
In this recipe, we will revolutionize the classic tagliatella recipe, by halving the egg dose and adding basil and parmesan to the dough. And while you have your hands in the dough, try making the twisted sagne ‘ncannulate fettuccine, without eggs.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 3 1/2 cups all-purpose flour
- 2/3 cup water
- 1 1/2 oz Grated Grana Padano
- 2 eggs (medium)
- 2 tsps fine salt (light)
- olive oil (2 tsps)
- basil (a handful, freshly chopped)
- as needed semolina (for drying the pasta)
Preparation
Put all the ingredients in a bowl: the sifted flour, water, eggs, grated cheese, salt, oil, and finely chopped basil. Start mixing the ingredients, first with a fork, then when you have gathered all the flour, continue by hand.
Flour the work surface and knead the dough until it is smooth and homogeneous. Wrap it in a cotton cloth and let it rest for 30 minutes at room temperature.
Cut the dough into 4 parts and take one at a time to start rolling with the pasta machine, the so-called Nonna Papera. Pass the dough several times in the smooth roller, starting from 0 up to the last thickness 5. Dust the sheets with re-milled durum wheat semolina and let them rest for 10 minutes before cutting the tagliatelle.
Take one sheet at a time and cut the tagliatelle with the pasta machine. Without letting them stick together, place them on a surface dusted with semolina, and let them dry for at least 1 hour before cooking them.
They are also excellent with a simple white sauce.
