Name: Homemade Tagliatelle Pasta
Cook time: 40 min
Total time: 45 min
Yield: 4 srv
Cuisine: Italian
Ingredients: Wheat flour — 7.1 oz; Egg — 2 pcs; Olive oil — 0.2 fl oz; Salt — 0.1 oz

Ingredients

Wheat flour 7.1 oz Egg 2 pcs Olive oil 0.2 fl oz Salt 0.1 oz

Nutrition

Per serving: ≈ 128.0 kcal, P 5.0 g, F 3.1 g, C 19.6 g
Total (for 4 srv): ≈ 510.0 kcal, P 20.1 g, F 12.3 g, C 78.4 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: cooking barely changes the numbers

Cooking

Pour the flour into a mound on a clean work surface. Make a wide and deep well in the center.
Carefully crack the eggs into the center of the well, add olive oil and salt.
Using a fork, lightly beat the eggs with the oil. Gradually and in circular motions, begin incorporating the flour from the inner walls of the well.
Continue mixing the flour with the fork until the mixture in the center becomes thick and stops running.
Set the fork aside and begin gathering the dough with your hands. If the dough seems too dry, add a few drops of water; if too sticky, dust with flour.
Knead the dough vigorously on the table for about 10 minutes, pressing with the heel of your palm, stretching, and folding it. The dough should become completely smooth and elastic.
Form the finished dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes to relax the gluten before rolling out.

Homemade Tagliatelle Pasta

Ingredients

Nutrition

Cooking

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