About this recipe:Do you have an old pasta machine getting dusty in your pantry? Now it's time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. All it takes is a fun afternoon in the kitchen!
Makes: 450 g fresh pasta, for 4-5 people
275g '00' or plain flour, plus extra for dusting
3 large eggs
1 pinch salt
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Method Prep:20min › Extra time:30min › Ready in:50min
Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt.
With a fork, gently beat the eggs and incorporate the surrounding flour, creating a runny batter.
With a scraper, take the remaining flour and bring towards the centre, incorporating it into the runny mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time as needed.
When the mixture forms a ball, start kneading with your hands. Flatten the ball, then stretch and fold from the top towards the centre; turn 45 degrees and repeat. Knead for about 10 minutes until you get a smooth and soft dough.
Shape into a ball, place in a bowl and cover with cling film. Chill in the fridge for 30 minutes to 1 hour.
Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times - always flouring, folding and passing through the thickest setting - until the dough is smooth in texture, even in size and no longer sticky.
Move the pasta machine to a middle setting and pass each sheet through once. Move to the next to the last setting and pass through once. Cut each sheet in half.
Add the attachment to the pasta machine and pass the strip through the tagliatelle or tagliolini attachment. With one hand roll the machine handle and with the other collect the pasta.
Gently toss pasta with some more flour. Air dry for 30 minutes before cooking in plenty of salted, boiling water for 3 to 5 minutes, or until al dente.
Air dry the pasta overnight, dusting with more flour if still wet. Once completely dry it will become stiff. Store in a paper bag and use within a couple of days.