Tagliatelle
Course: First coursesCuisine: Italian
Servings
4
Prep time
1
hour10
minutesCook time
5
minutesTotal time
1
hour15
minutesIngredients
- For the pasta
210 g type 00 flour
90 g re-milled durum wheat flour
3 eggs
1 Tbsp extra virgin olive oil
A pinch of salt
- For the recommended sauce
400 g mushrooms
80 g butter
60 ml extra virgin olive oil (equivalent to 4 Tbsps)
1/2 glass of white wine
Parsley
Salt to taste
Pepper to taste
Parmigiano Reggiano
- Cooking: simmer for about 20 minutes
Equipment
Kitchen scales
Sieve
Pastry board
Large bowl (optional)
Fork
Tarocco (dough scraper)
Knife
Pasta machine
Pastry cutter
Skimmer
- Instructions
- Once you have set out the necessary equipment on your work surface, sift the two types of flour and combine them on a pastry board or in a large bowl, forming a well in the centre.
Then break the eggs into the centre, adding a tablespoon of oil and a pinch of salt.
Using a fork, gently beat the eggs and begin to incorporate them into the flour using circular movements.
Start from the centre and work outwards, using a pastry scraper to help.
Continue kneading with your hands until you have a smooth, elastic dough.
Cover the dough with a cloth and let it rest for 30 minutes.
Once the designated time has elapsed, divide the dough into 3 or 4 portions and flatten each one out with your hands so that it can pass through the rollers of the pasta machine more easily. - Tagliatelle
- Using the crank on the side of the pasta machine, adjust to the desired thickness and run each portion of dough through the rollers at least 5 or 6 times until you have achieved medium/thin sheets of dough.
Remember to fold the pastry over itself and dust it with flour after each time you pass it through the rollers, in order to make it easier to feed the dough through the rollers.
As a final step, pass the pastry through the rollers twice.
You will now have sheets of dough which you can cut into several pieces, depending on the length you prefer.
Then use the pasta cutter (wide setting) to make your tagliatelle.
Place the tagliatelle on a lightly floured pastry board and gently separate the lengths.
Now it’s time to cook the pasta: fill a saucepan with water, add salt and bring to a boil.
Add the pasta and cook for 5 or 6 minutes.
Once cooked, drain the tagliatelle using a skimmer and add your favourite sauce.
To bring out the flavour, I recommend making a sauce with sautéed mushrooms – simple yet rich in flavour – and garnishing the dish with a generous sprinkling of grated Parmigiano Reggiano.
The tagliatelle pasta is now ready to serve. - Tips for making the sauce
- To prepare the sauce I’ve chosen for the tagliatelle, first melt the butter together with the oil in a large frying pan.
Add the mushrooms, brown them and deglaze them with white wine.
Once the liquid has evaporated, season with salt and pepper and stir the sauce with a wooden spoon.
Then cover the pan with a lid and continue cooking over a low heat for another 15 minutes, adding some stock or pasta cooking water if the sauce becomes too dry.
When ready to serve, sprinkle with a bit of chopped parsley.Loading gallery media…
