I made my own Tagliatelle yesterday… a first for me. I have to say I really enjoyed making it, so much so, i’m now converted … no more shop bought pasta for us
- 250g Italian “00” Flour
- 1 Medium Egg
- 4 Medium Egg Yolks
- 1 Tbsp Olive Oil
- 1 Tbsp Cold Water
- Pinch of Salt
- Put the flour in a mound on a clean surface (preferably marble) and make a well in the middle. Put the whole egg, egg yolks, 1 tbsp cold water, the polive oil and salt into the well.
- Using your fingertips, mix all the ingredients in the well together, then gradually draw the flour into the centre little by little.
- When the dough is almost completely amalgamated, knead it 4 or 5 times with the heel of your hand, then roll it into a ball, wrap in cling film, and refridgerate for 1 hour.
- Divide the pasta dough inhalf; re-wrap one portion. Roll the other portion through a pasta machine, starting on the widest setting. Continue to roll it through the machine repeatedly, narrowing the setting by one notch each time until the sheet of dough is 1.5mm thick. Roll it through once more to prevent shrinkage when you cut it.
- Fit the appropriate cutter on the machine and cut the dough into linguine, spaghetti or tagliatelle.
- lay the strands on a sheet of grease proof paper or lightly floured parchment to aerate them and prevent tangling.
- To cook the pasta bring a large pan of lightly salted water to the boil with a few drops of olive oil added. Add the freshly cut pasta and cook for abour 1 1/2 – 2 mins, until it is al dente (tender, but firm to the bite). The precise cooking time is determined by width and thickness of the pasta strands.
Recipe Source : “Eggs by Michel Roux” ISBN 1-84400-196-2