Description
This homemade pasta recipe yields fresh, tender tagliatelle that is simple to make and infinitely rewarding.
Ingredients
Units
Scale
- 10.5 oz (300 g) all-purpose flour
- 3 eggs
- Pinch of salt
- 2 tsp olive oil
Instructions
- Sprinkle the flour combined with a pinch of salt onto a clean working surface.
- Make a well in the center of the flour mound and crack the eggs into it.
- Add the olive oil to the eggs in the well.
- Using a fork, gently beat the eggs and olive oil, gradually incorporating the flour from the edges of the well.
- Once the mixture becomes too stiff to mix with a fork, use your hands to bring the dough together.
- Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- After resting, roll out the dough using a pasta machine or a rolling pin to your desired thickness.
- Cut the pasta into your preferred shape, such as tagliatelle or fettuccine.
- Cook the pasta in a large pot of salted boiling water for 2-4 minutes, depending on the thickness, until al dente.
- Drain and serve with your favorite sauce.
Notes
For best results, use a pasta machine to achieve even thickness. Letting the dough rest is crucial for easier rolling and better texture. Store any uncooked pasta in the refrigerator for up to 2 days or freeze for longer storage. Pair with a simple olive oil and garlic sauce or a rich tomato sauce for a classic Italian meal.
- Prep Time: 40 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1
- Sodium: 60
- Fat: 7
- Carbohydrates: 50
- Fiber: 2
- Protein: 12
- Cholesterol: 140