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Tagliatelle

Fresh Pasta Dough ~ Getting back to basics
Course Pasta
Cuisine Italian
Prep Time 1 hour 40 minutes
Cook Time 2 minutes
Total Time 1 hour 42 minutes
Servings 4
Author www.sanpasqualskitchen.com

Ingredients

  • Serves 4
  • ¾ cups bread flour plus extra for dusting
  • ¾ cups semolina flour
  • 2 eggs lightly beaten
  • 1 egg yoke
  • Salt for pasta water

Instructions

  • Sift the flours into a mound on the counter.
  • Make an 8” well in the center.
  • Beat the eggs and the yolk together, and then place in the well.
  • Use your fingers in a stirring motion, gradually incorporating the flour and egg.
  • When it is all incorporated, knead for about 10 minutes. (I did this for about 5 then decided to mix it with the dough hook in the Kitchen Aid. ~ Don’t judge me. Hahaha)
  • If the dough is too soft, add a little extra flour. If it is too stiff, add water by wetting your hands and then kneading the dough.
  • Shape the dough into a ball and let rest 1 hour.
  • Roll the dough out into a thin sheet (approx. 1/8”).
  • Hang the dough to dry. When it feels leathery and doesn’t stick to itself when pressed together, it is ready to be cut.
  • Using a pizza roller cut sheet into strips (approx. ¼” to ½”)
  • Bring a pot of salted water to a boil.
  • Drop the fresh pasta into the water and boil for 1 to 2 minutes for al dente.