We can work directly on a table or a work surface. I prefer starting the dough in a mixing bowl because I can quickly assess if more water is needed.

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

Here’s how I do it: with my left hand, I slowly pour the water in a thin stream while with my right hand, I pull a little flour at a time into the center and mix it into the water until I realize no more is needed. Even if some semolina remains in the bowl, don’t worry and keep kneading by hand; only if it can’t be absorbed by the dough, add a few drops of water until all the semolina is fully absorbed. Indeed, depending on ambient humidity and temperature, it might be necessary to add less or a bit more water than I prescribe; generally, durum wheat absorbs about 60% of liquids.

Turn the dough onto the table and knead it (it should not be mushy but rather firm and compact) for about ten minutes, using a bit of 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 relax the gluten network, which will make it easier to roll out the dough.

After resting, use a rolling pin or a pasta machine to roll out the sheets. Regarding the thickness, I chose to give the pasta a thickness of about 1/16 inch for quick but optimal cooking, which won’t ruin the final result, depending on whether you dry the pasta or cook it right away.

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

If you’re not in a hurry, air-dry the sheets, perhaps on the work surface itself, while turning 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 needing to add flour to prevent sticking to the table or the rollers.

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

Regarding the pasta machine: mine has seven thickness levels for the sheet, and in this case, I stopped at number 5*, passing the sheet twice for each level. If your machine has one less level than mine, stop at number 4*.

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

Generally, fresh pasta that is rather thin and not dried cooks in about a minute.

Some practical tips

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

2- If, on the other hand, the tagliatelle do not need to absorb the sauce but accompany it (as with a ragù or pesto, for example), they can be cooked immediately without prior drying, and cooked for no more than a minute from when the water returns to a boil; remember that the taste test is always key.