Egg tagliatelle with turmeric, a homemade recipe to try at least once in your life!

Recently, I have literally changed my life.

I changed my look, with a nice haircut and a better physical shape.

I changed jobs, leaving my old store after 24 years to dive into a new adventure where I became responsible for two departments in a new small shop.

Despite the little time I have, my passion for cooking and homemade pasta remains.

And here they are, my good and welcoming tagliatelle.

A recipe where I will guide you step by step in their realization.

In this recipe, for every 100 g of flour, I used one egg. In total, with 300 g and three eggs, I added one level teaspoon of turmeric and half a level teaspoon of fine salt.

Below, I leave you my homemade pasta recipes.

Difficulty: Very easy
Cost: Very cheap
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

3/4 cup all-purpose flour
1 egg
1 pinch ground turmeric
1 pinch fine salt

Tools

1 Fork
1 Work surface
1 Pasta machine

Steps

To prepare the turmeric egg tagliatelle, pour the required flour onto the work surface and make a well in which you will place the eggs and turmeric.
Initially mix with the fork and gradually work the dough on the work surface, gathering it all, until forming a smooth and homogeneous ball that you will let rest wrapped in a cloth for about 20 minutes.
Take the dough again, work it quickly by hand, and then use the pasta machine to create the sheets, always starting from the maximum width until reaching the desired thickness.
Mine were 1/8 inch thick.
Once the sheets are made, transfer them to the appropriate space of the machine and prepare your tagliatelle.
Form nests, sprinkle them with a little flour, and place them on a paper tray, covering them with a cloth and letting them rest in the refrigerator or freezer until it’s time to cook them.