We can work directly on a table or on a pastry board. I prefer to work doughs (at first) in a bowl because I can immediately tell if I need to add more water.

In a large bowl, pour the durum wheat flour (also known as “durum wheat semolina”), make a well in the center and pour the water a little at a time.

I do it this way: with my left hand I slowly pour the water in a trickle, while with my right hand I pull a little flour at a time toward the center and mix it with the water, until I realize that no more water needs to be added. Even if there is some semolina left in the bowl, don’t worry and keep kneading with your hands; only if you really can’t get it to absorb into the dough, you can add a few drops of water until the semolina is fully absorbed. In fact, depending on the ambient humidity and temperature, it may be necessary to add less or a little more water than I expect; generally, durum wheat absorbs about 60% of liquids.

Turn the dough out onto the table and knead it (it should not be mushy but firm and compact) for about ten minutes, using a little durum wheat semolina on the table if necessary, until it no longer sticks to your hands.

Shape it into a ball, cover it with a kitchen towel or plastic wrap and let it rest for at least 30 minutes, to allow the gluten network to relax and not make it difficult to roll out the dough.

After resting, with the help of a rolling pin or pasta machine, roll out the sheets. As for the thickness, in this case I preferred to give the pasta a thickness of about 1/16 inch for a quick but optimal cooking, which does not flake or spoil the final result, which also depends on whether we will let the pasta dry or cook it immediately.

The thickness you decide to give your homemade fresh pasta will also depend on the use and condiments you decide to pair with it.

If we are not in a hurry, let the sheets air dry, perhaps on the pastry board itself, being careful to turn them every half hour. This way it will also be easier to cut the tagliatelle or pass them through the machine to shape them, without necessarily adding flour to prevent them from sticking to the table or rollers.

As you cut the tagliatelle, place them on a tray sprinkled with durum wheat semolina.

As for the pasta machine: mine has seven thickness levels for the dough, and in this case I went up to the 5*, passing the dough through twice for each level. If your machine has one level less than mine, stop at the 4*.

For cooking: the cooking water should already be salted before dropping the pasta in. As soon as it comes to a boil, add the tagliatelle, stir, cover, and allow the water to return to a boil. At that point taste and drain the pasta if it has reached the desired consistency.

Generally, a rather thin, non-dried fresh pasta cooks in about one minute.

Some practical tips

1- If the pasta is to be creamed with the sauce or even absorb it, it would be better to make it thicker (about 1/8 to 3/16 inch or so) and let it dry for two to three hours or even overnight; in this case we will give the tagliatelle the classic nest shape so that they can be dipped in the cooking water without breaking.

2- If, on the other hand, the tagliatelle are not supposed to absorb the sauce but accompany it (as happens for a ragù or a pesto, for example), they can be cooked immediately, without prior drying, and cook no more than one minute from the time the water returns to a boil; remember that the taste test always applies.