Ingredients
Equipment
Method
- Place the flour and eggs in the bowl of a stand mixer. If you don't have a stand mixer, you can do this by hand.
- Use the dough hook on a low speed until the dough comes together as a ball. Add a little water or flour if the dough is too dry or sticky.
- Increase the mixer speed to medium and mix for 5 minutes until the dough is smooth.
- Remove the dough from the bowl, wrap it tightly in plastic wrap or wax paper, and refrigerate for at least 30 minutes, or up to 12 hours.
- Take the dough out of the fridge and divide it into 4 equal pieces.
- On a lightly floured surface, roll out each piece of dough with a rolling pin until it is very thin. You should be able to see your hand through the dough.
- Cut the pasta into your desired shape. For tagliatelle, lightly flour the top of the dough, roll it up loosely, and slice into 1/2 cm thick strips.
- Separate the pasta strands and place them on a plate in portions.
- To cook, add the pasta to a large pot of well-salted boiling water. Return to a boil and simmer for 3 minutes. The pasta is cooked when it floats to the top.
Notes
Note 1: You can experiment with different types of flour, but all-purpose flour is a reliable choice for beginners. Note 2: To mix by hand, create a well in the flour on your work surface, crack the eggs into the well, and gradually incorporate the flour with a fork until a shaggy dough forms. Then knead by hand. Note 3: If you have a pasta machine, you can use it to roll out the dough for more consistent thickness.