Homemade Tagliatelle
Homemade egg tagliatelle pasta that's ready in minutes.
Ingredients
- 200 grams ll-purpose flour (plus extra for dusting)
- 2 large eggs
- 1 tbsp olive oil extra virgin (optional)
- Pinch of salt
Optional Sauces
- - Butter and sage
- Tomato ragu
- Cream and Parmesan
- Pesto
- any other sauce you like...
Instructions
- Place flour on a clean work surface and form a well in the center. Crack the eggs into the well and add olive oil and salt if using.
- Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges until a rough dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Cover with a cloth and let rest for 30 minutes.
- Divide the dough into smaller portions. Roll each portion into thin sheets using a rolling pin or pasta machine. Dust lightly with flour to prevent sticking.
- Gently roll the sheet and cut to form ribbons approximately 6–8 mm wide.
- Unroll the tagliatelle and lay them lightly floured on a tray or hang them to dry for a few minutes.
- Bring a large pot of salted water to a boil. Cook the tagliatelle for 2–3 minutes until al dente.
- Drain and toss immediately with your preferred sauce, such as butter and sage, tomato ragu, or cream with Parmesan. Serve warm.
Notes
~250 per serving (without sauce)
Nutrition
Calories: 250kcal
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