DirectionsStep1On a clean work surface or a bowl, make a mound with the flour. Create a well in the middle and add the eggs, egg yolk, salt, olive oil and water.Step2Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand by cupping the flour.Step3The dough will start to come together and once there is no more liquid use your hands to start kneading the dough with the palm of your hands. Do not force the dough to take all the flour, just until the dough comes tog…Step4If the dough does take all the flour and is still too sticky, add more flour, a little at a time. Continue to knead for up to 10 minutes, the kneading is what makes the dough nice and light.Step5Once the dough is soft and smooth, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dries out. Set aside for 30 minutes to rest.Step6For pasta machine method:Step7Once the dough has rested, cut it into quarters. Take one quarter, wrap the other quarters back in the plastic wrap.Step8Shape the quarter with your hands into a rectangle. With your pasta machine set to the largest setting the dough through.Step9Fold the dough in half and pass through again on the largest setting. Repeat this 2 more times.Step10Turn the machine to the next setting and pass the dough through.Step11Keep running the dough through decreasing the setting each time until you reach the last setting.Step12Attach the tagliatelle attachment to the machine and pass the dough through one last time.Step13Drape the tagliatelle over your hand and transfer to a floured board or baking sheet and allow to dry for 30 minutes. Or if you have a pasta hanger you can use that.Step14To make without a pasta maker:Step15Take a small amount and roll out as thin as possible using a rolling pin to a rectangle of about 6-inches (15 cm) by 12 inches (30 cm) on a floured surface.Step16Take the end closest to you and start to roll, it will be more of a flat roll.Step17Using a sharp knife, slice from right to left (or left to right if you're left-handed) into noodles. This will be the thickness of the pasta strands, so cut at least 3/16-inch (5 mm). The thickness is up to youIngredientsIngredients3 cupsAll-Purpose Flour4 Large Eggs Room Temperature1 teaspoonSalt1 tablespoonsOlive Oil2 teaspoonsWaterNutritionalNutritional436 Calories9 gTotal Fat176 mgCholesterol72 gCarbohydrate327 mgSodium15 gProteinFrom culinaryginger.comRecipeDirectionsIngredientsNutritionalExplore furtherFresh Tagliatelle Nigella's Recipes Nigella Lawsonnigella.comHomemade Tagliatelle Recipe - Great Italian Chefsgreatitalianchefs.comHomemade Tagliatelle Recipeallrecipes.comHow to Make HOMEMADE TAGLIATELLE Like an …vincenzosplate.comHomemade Tagliatelle with a Fresh Tomato Olive Saucepickyeaterblog.comRecommended to you based on what's popular • Feedback
Homemade Tagliatelle Pasta
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WEBNov 6, 2023 · … or try these: low sodium mayonnaise, low sodium breakfast ideas, low sodium lunch ideas, low sodium pasta recipes,low sodium bagels, low sodium …
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