Havent got a pasta machine but still want to try homemade pasta This is the recipe for you All you need is flour eggs salt and a rolling pin And of course some time to have fun
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 33 mins
Ingredients
Instructions
Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork
incorporating the surrounding flour
until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water
1 tablespoon at a time
if dough feels too stiff.
Knead dough with your hands by flattening the ball
stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth
about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm
30 minutes to 1 hour.
Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick.
Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry
about 30 minutes.
Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite
3 to 5 minutes. Drain.
Cook’s Note
Substitute all-purpose flour for the 00 flour if desired.To make tagliolini
slice cylinder into 1/8-inch strips. To make pappardelle
slice cylinder into 1-inch strips.To make ahead: air-dry the pasta overnight
dusting with more flour if still moist. Once completely dry
it will become stiff. Store in a paper bag and use within a couple of days.
