Homemade Tagliatelle Pasta
Fresh Italian tagliatelle made by hand without a machine.
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- •3 Eggs
- •300 grams Flour
- •1 teaspoon Olive oil
- 1
Make a well in the flour and add the eggs in the center.
1 min
- 2
Beat the eggs by hand using a fork, pulling in flour gradually.
2 min
- 3
Mix the pasta dough by hand until smooth and non-sticky.
5 min
- 4
Cover the dough with plastic wrap and let it rest for at least 30 minutes.
30 min
- 5
Stretch the dough to less than one millimeter thickness using a rolling pin.
10 min
- 6
Let the pasta dry for 5 to 10 minutes.
10 min
- 7
Cut the pasta into tagliatelle, about 7 millimeters wide.
5 min
- 8
Toss the cut pasta with semolina flour to prevent sticking.
2 min
- 9
Cook the pasta in boiling water for about 1 minute if fresh, or 2 minutes if frozen.
2 min
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