Fresh Tagliatelle
This recipe is for 4 big portions of tagliatelle. You can make any kind of pasta variety with this recipe. The basic ingrediënts are pretty much the same. When making raviolli or tortellini try a filling with ricotta and porcini, dried tomatoes, meat or spinach. To make fresh pasta you just need three ingrediënts. Eggs, preferably 00 flour and salt.
For a gluten free pasta you can apply chickpea (gram) flour. Use both hands for kneading and a pin roller or pasta machine to stretch out sheets of dough. Use one egg per 100 grams of flour.
A little bit of olive oil brings out more taste but the dough starts to crack when drying the pasta. It is always best to sprinkle some virgin olive oil over the pasta when it is just cooked and get some quality free range eggs.
For the best creamy and yellow colored pasta add one extra egg yolk.
- 430 g 00, semolina or (gluten free) chickpea flour
- 4 eggs
- 1 egg yolk
- 1 tsp salt
- drizzle of olive oil
- 1 1. Make a pile of flour with a hole in the middle and break all 4 eggs; add the extra egg yolk and two tablespoons of salt.
2. Kneed the dough for about 10-12 minutes. When the dough is still too moist just add some more flour. Let the dough rest for about 30 minutes wrapped in cellophane or in a bowl covered with a tea towel in the fridge.
3. Divide the dough in 4 and roll separate balls from each quarter. Sprinkle the dough and kitchen counter with flour and flatten the dough till you get nice thin pasta sheets. Powder, stretch, roll, fold, powder, stretch, roll, fold. Do this for about 3 to 4 times when using a pasta machine. When rolling by hand make a sheet as thin as possible and stretch out the sheet with bothe hands, turn and roll, turn the sheet and roll again, Sprinkle with flour regularly to avoid the dough from sticking and breaking.
4. Cut the tagliatelle in small strokes using a knife or the cutter on the pasta machine. Dust some flower on the final product so it doesn't stick together.
5. Cook the pasta in boiling water with some salt for about 4-5 minutes, drain the water or use it in a pasta sauce. Drizzle some extra virgin olive oil on the cooked pasta so it doesn't stick and get's a nice olive flavour. Create your favourite sauce with the starch water, bake some garlic in olive oil with ansjovis, add chopped parsley and mix with the pasta et voilà bon appétit your in culinary heaven!
Thank you for trying
RECIPES
Leave a comment on our social platforms :) and have a nice day !
⁽ᴵᵈᵉᵃˢ ᵃⁿᵈ ʳᵉᶜⁱᵖᵉˢ ᵃʳᵉ ⁿᵒᵗ ᶠᵒʳ ᵘˢᵉ ᵃⁿᵈ ⁱⁿᵖᵘᵗ ᵒⁿ ᵒᵗʰᵉʳ ˢᵘᵖᵉʳᵐᵃʳᵏᵉᵗ & cᵒᵒᵏⁱⁿᵍ ʷᵉᵇˢⁱᵗᵉˢ⁾.