As I explained last week, the original basic recipe for homemade egg tagliatelle requires 100 grams of all-purpose flour for each egg, but once you become familiar with this type of preparation, you can experiment with some new ideas! For example, with this recipe I propose today, you can approach a more robust and rustic flavor. If, like me, you love less refined and bolder flavors, this recipe is for you, and I highly recommend noting down the quantities because you will really be impressed! You will feel the rough texture palpable under your fingers with each step of the preparation, with each roll becoming thinner and more perfect. Whole wheat flour, compared to regular all-purpose flour, is richer in fiber, helping to keep cholesterol under control. Moreover, the use of durum wheat semolina, more commonly used in the south, doesn’t change the process substantially but, being richer in protein, it will allow you to obtain pasta with significantly better cooking resistance. It will be equally interesting to soon introduce you to its use in creating egg-free fresh pasta sheets, using only lukewarm water to facilitate starch hydration. This type of dough will be excellent for making ravioli or other shapes like orecchiette, cavatelli, bucatini, strozzapreti, etc. Well, I’m already getting hungry, and you?
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients:
- 1 1/4 cups Whole wheat flour
- 3/4 cup Re-milled durum wheat semolina
- 2 Eggs
- 4 tsp Water (as needed)
- 1 tbsp Extra virgin olive oil (only as needed)
- 1 pinch Salt
Preparation:
Pour the two flours into a large bowl, make a well, and crack the eggs in the center (fig. 1).
Add a pinch of salt and start mixing and combining first with a wooden spoon (fig. 2).
Then continue to work with your hands, adding water a little at a time as needed (fig. 3).
Transfer the dough to a pastry board and continue kneading. If necessary, add a tablespoon of oil. Form a ball, wrap it in plastic wrap, and let it rest for 30 minutes (fig. 4).
Once this time has passed, divide the dough into two loaves. The one not used immediately should remain wrapped in plastic wrap (fig. 5).
Start rolling the dough with the pasta machine, starting with the rollers set to the largest thickness to get a coarse sheet (fig. 6).
Fold it over itself until you gradually get a thinner, smooth, and long sheet, which I recommend cutting for convenience (fig. 7).
You should get a sheet that is not too thin, smooth, and well-stretched (fig. 8).
Lay each sheet on a pastry board well dusted with semolina and let dry (fig. 9).
Then make your tagliatelle by passing the well-dried sheets through the pasta cutter (fig. 10).
Gather them into small nests and sprinkle them with a little flour.
And voilà… your whole wheat and semolina tagliatelle are ready to be cooked!
Bon Appetit from FeFe’s kitchen!
