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Tagliatelle are one of the best-known and tastiest pasta shapes in Italian cuisine.
According to legend, tagliatelle were invented in 1487 by Mastro Zafirano, on the occasion of the marriage of Lucrezia Borgia to the Duke of Ferrara. It is said that the cook was inspired by the bride's beautiful blond hair to create this new fresh pasta.
Making egg pasta is fun and gives great satisfaction, it takes us back in time to when Grandma, on Sunday mornings, prepared it.
A traditional and genuine recipe that never goes out of style and unites all generations in the kitchen! Let's see together how to proceed!
The recipe for homemade tagliatelle
4 eggs
400 g of flour
*If you are more than 4 people, add an egg and 100 g of flour for each additional person.
Ingredients for 4 people:
Preparation
Place 400 g of "00" flour on a clean surface, forming a mountain with a hole in the center.
Crack 4 medium-sized eggs into the hole.
Prepare the ingredients
Make high edges to prevent the eggs from overflowing
Using a fork, begin to slowly mix the eggs, gradually incorporating the flour from the edges towards the center.
Knead
Go slowly and slowly incorporate the flour
When the dough becomes more consistent, start working it with your hands, kneading for about 10 minutes until you obtain a smooth and elastic mass.
If the dough is too dry add a little water and if it is too wet add a little flour. The optimal dough should be soft and elastic but not sticky.
Work the dough
How to clean your hands
Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
Rest the dough
The ideal room temperature is around 20°
Divide the dough into 4 or 5 smaller portions.
Using a rolling pin, roll out each portion until you obtain a thin sheet of dough, approximately 1-2 mm.
We suggest you dust the dough and the work surface with flour to make it easier to work with.
Thickness is essential for the success of the tagliatelle, so pay close attention.
Roll out the dough
The pastry sheets must have a rectangular shape (about 20 x 40 cm).
Let the sheets rest for a few minutes, allowing them to dry slightly but not completely.
Let it dry
Place the sheets of pastry on the drying rack.
Gently roll each sheet of pastry on itself along the longest side and, using a sharp knife, cut strips about 5 mm wide.
Shape the tagliatelle
Dust the pastry with flour before rolling it up.
Gently unroll the cut strips to form the tagliatelle, sprinkling them lightly with flour to avoid
that stick together.
Place the tagliatelle on the drying rack and let them rest for 30 minutes. Finally roll the tagliatelle with your hand creating some
“nests” and place them in a flat container, dusting them with flour again.
The tagliatelle are ready to be cooked!
Unroll the tagliatelle
Cover the tagliatelle “nests” with a cotton cloth (e.g. napkin).
Bring a pot with 3/4 liters of water to the boil and add a tablespoon of salt. “Throw” the tagliatelle nests and cook them for 2-3 minutes, until they are “al dente".
Cook the tagliatelle
Salt should be added only after the water boils.
