1 Rolling Pin or Pasta Machine for stretching the pasta
1 large knife or pasta cutting extension
Ingredients
7ozpasta flouralternatives: all-purpose or '00'
7ozsemolina flour"semola grano duro rimacinata"; or look for semolina flour for pasta.
4wholeeggswhole
1pinchfine salt(optional)
Instructions
Make the Pasta
Mix the flours together in a pile on a work surface. Make a well in the center of the flour. Add the whole eggs to the center of the flour. Add the salt (optional).Begin to beat the flour into the eggs with a fork, pulling the flour in from the sides a little at a time.
7 oz pasta flour, 7 oz semolina flour, 1 pinch fine salt, 4 whole eggs
Using a stand mixer? Start with ¾ of the flour recommended and add more flour as needed. It’s better to start with too little flour than too much.
When the dough begins to look shaggy, compress the dough into a loose ball and begin to knead. Knead the dough until it is smooth and elastic. When you push in on the dough, it should spring back.
When the fresh pasta dough is ready, cover and let the dough rest for at least 30 minutes.
Stretch and Cut the Pasta
Work with ¼ of the dough at a time. Keep those pieces you aren't working on covered or wrapped in plastic. This will prevent the pasta from drying out.
Place ¼ of the dough on a well-floured surface. Flour both sides of the dough. Roll or press the dough into a ¼ inch (½ cm) thick rectangle.
Pass the floured rectangle through a pasta roller, starting at the widest setting. Feed dough into machine short-side first. Then, place the dough lengthwise on the floured work surface. Fold the dough as you would a letter, starting with one side. Roll out the dough again till it is ¼ in (½ cm) thick.
The short side of folded dough rectangle should be a little smaller than the width of your pasta roller. Then, pass the pasta through the roller again.Reduce the width of the pasta roller one setting. Pass the pasta through the roller again. Always feed the pasta in short-side firstPass the pasta through the roller, each time reducing the roller width one setting. The final thickness of the pasta dough for tagliatelle should be less than a millimeter in thickness (.6 - .8 mm).
Generously flour the stretched pasta on both sides. Roll the pasta into a tight, flat roll that is 1 1/2” (4 cm) in diameter. With a sharp knife, cut the pasta into 1/4 inch (6 mm) strips.
Or, pass the stretched dough through an appropriately-sized pasta cutter. Separate the cut tagliatelle into portions and sprinkle with more flour to prevent sticking.
Cook the Tagliatelle Pasta
Boil the fresh tagliatelle in salted water for 2-3 minutes. The longer the pasta dries, the longer you’ll need to cook it to re-hydrate it. Cook until the tagliatelle until it is al dente—this means it is cooked, but still has a bit of a bite!
Notes
Why is the recipe in the video different from the recipe in the card?There are wrong recipes for making Italian pasta, but no one right way. Some people do prefer to add a pinch of salt to the pasta dough or a touch of oil. Our grandmas do it this way. Similarly, not everyone adds the semolina flour to the dough, though many (including commercial pasta brands) do do this in order to give the pasta that extra al dente texture. Here we share what's become our favorite recipe for making tagliatelle pasta dough. We hope you'll agree it is delicious!