Tagliatelle

Tagliatelle
Tagliatelle
Ingredients
  • 3 1/2cups flourplus extra for kneading
  • 5large egg
Yield:
Instructions
  1. Mound flour in center of a large clean work surface or in a large mixing bowl, and make a well in the middle.
  2. Crack eggs into the well.
  3. Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well.
  4. When flour is incorporated, gather dough together to form a rounded mass.
  5. Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes.
  6. Wrap dough in plastic wrap; rest for 30 minutes at room temperature.
  7. Divide dough into 4 pieces; keep 3 pieces covered with plastic wrap.
  8. Flatten dough to a shape somewhat narrower than pasta machine opening.
  9. Feed through machine's widest setting.
  10. Fold dough in thirds; roll out again.
  11. Repeat process 5 more times.
  12. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times.
  13. At the third setting, repeat process only 3 times.
  14. If pasta sheet becomes too long to work with easily, cut it into 2 pieces.
  15. Dust pasta lightly with flour to prevent sticking, if necessary.
  16. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.
  17. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
  18. Use tagliatelle immediately, or dry on a floured work surface and store in an airtight container for up to three days.

tagliatelle

Tagliatelle is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.

tagliatelle
tagliatelle