Making fresh homemade pasta with your own hands is priceless! You rediscover the value of an ancient art, which, when you consider it, isn’t even that time-consuming, especially when you think about the final satisfaction! Typically, the classic proportions are 100 grams of flour for each egg, but keep in mind that much also depends on the shape you choose to make. So, a piece of advice I can give to those trying this preparation for the first time is to add only as needed. Moreover, once you get comfortable with the dough, you’ll learn to mix it with other flours, like whole wheat and semolina flour, which will give your tagliatelle a more rustic flavor! Another thing you’ll be able to do is to replace part of the egg with water to lighten them up, and I don’t say you have to do as I do, but it’s an exercise that will give you the awareness of how much you’ve learned! Naturally, here on the blog, I leave you the original recipe, the one typical of our culinary tradition! In my opinion, it represents one of the treasures of Italian gastronomy! We should all know how to prepare them because they remind us of childhood, our grandmothers, family celebrations, and the genuineness of things made with patience and love! Once you’ve mastered the technique, considering that nowadays working with a rolling pin is greatly facilitated and replaced by pasta machines, you’ll no longer be able to buy them ready-made! So another piece of advice I feel like giving is to buy your crank or electric machine, put on your kitchen apron, roll up your sleeves, and take some time for yourself and your family. You will be completely rewarded!
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients:
- 10.5 oz All-purpose flour
- 3 Eggs
- to taste Salt
Preparation:
On the work surface, place the flour forming a well. Sprinkle a little salt all around and crack the eggs into the center (fig. 1).
Lightly beat the eggs with a fork or a wooden spoon, then start incorporating a bit of flour taken from the edges (fig. 2).
Continue working the ingredients with your fingertips until the dough appears somewhat grainy (fig. 3).
When the dough begins to gain consistency, work it with your full hands always on the well-floured surface. After kneading for at least 10 minutes vigorously, form a ball (fig. 4).
Wrap it in plastic wrap to keep it from being exposed to air and let it rest for 30 minutes. Take a portion of dough, flatten it a bit with your hands or with a rolling pin, dust it with a little flour, and pass it through the rollers, starting with the largest thickness (fig. 5).
Fold the dough into 2-3 layers, lightly flour it, and thin it out again by passing it through the rollers again. Repeat the process until the pasta takes on a regular shape (fig. 6).
It is important to flour between each pass to prevent the pasta from sticking to the machine or the work surface once rolled out (fig. 7).
Then tighten the rollers and continue passing the dough until you obtain a sheet of the desired thickness. I recommend always dividing the pasta into shorter sheets to facilitate these operations (fig. 8).
Place the sheets to dry on a floured surface (fig. 9).
Once the sheets are dry, pass them through the roller for the tagliatelle shape (fig. 10).
Gather them into small nests and sprinkle them with a little flour.
And voilà…your homemade egg tagliatelle are ready to be cooked!
Bon Appetit from FeFe’s kitchen!
TIP:
It is advisable to drain the tagliatelle using a slotted spoon rather than a colander, to ensure the best final result.
