Recipe Preparation

Basic pasta is a dish which you can master very easily. For this example we will make tagliatelle. Taglia means to cut in Italian, so it is a cut pasta.

We start by mixing the flour on or work surface, it is preferable that you have ample space to mix and knead. Then make a well in the middle big enough to crack both of the eggs in. This is done next. When the eggs are in Mix with one hand until the flour and the egg have been fully mixed en now start to form a dough.

At the point the mixture is dry enough you can start kneading with both hands holding the dough with one hand and stretching it away from you with the other. Fold it back onto itself, flip and repeat. Give the dough a good kneed for about 5 to 10 minutes until it has turned silky smooth. At this point we take some cling film, form a ball from the dough and wrap the dough ball in the clingfilm and let rest for 30 minutes in the fridge.

When the 30 minutes are up take out the dough, cut into 2 equal pieces, and dust the work surface with some of the semolina flour and start to roll your dough out with a large rolling pin.

(By Rolling Pin) Try to roll it from all sides so that it expands evenly and you do not get tears or holes in the dough. For a good sheet of pasta for Tagliatelle or Lasagne sheets we want the pasta to be so thin that when you lift it up you can see your hand through it.

(By Pasta Machine) Take half of the dough form it into a ball and start with your pasta machine at the widest setting, normally this is 4 or 5, yet machines differ. Run the dough through, making turning the machine down to a narrower setting every time you pass the dough through. Do this until the the dough comes out of the thinnest setting. 

When you are done rolling dust the sheet with some of the 00 flour and start loosely rolling the dough creating a flat tube of about 5 cm wide. Every new “layer” gets a bit of flour so it does not stick. Now you can start cutting cm wide strips from the with of the tube. Once finished you can pick them up and toss them together to reveal your home made tagliatelle. If you cut the strips thicker it will become pappardelle if you make them very thin tagliarini.

 

Ingredients for 2 – 4 servings

150 g. Tipo 00 flour

50 g. Semolina flour + some for dusting

2 fresh eggs 

 

Equipment 

Rolling Pin

Kitchen Knife 

Pasta Machine (optional)