Originating in Central Italy, Tagliatelle has grown to be dispersed throughout the whole boot of Italy. This long and flat pasta can be served with many different sauces, but it is most famous for being paired with a Bolognese meat sauce to create Tagliatelle al Ragù. You will enjoy the hands on process of making this famous pasta, as well as the finished product!
200g semolina flour
200g type 00 flour
-On a large wooden cutting board, make a well with the flour. Crack eggs into the well. Using a fork, slowly beat the eggs and mix in the flour, being careful not to break the walls of the well
-After most of the egg and flour is incorporated, begin to knead the dough. Knead for at least 10 minutes, until very smooth.
-Cut dough into manageable pieces (3-4 balls) and begin to roll out as thin as possible
-After dough is rolled out, fold the dough in onto itself, making 2 folds, starting from the outside and working in
-Carefully slice strips of pasta being careful not to press down on the dough. Shake out noodles and place on tray with semolina flour
-Cook for 2 minutes in boiling, salted water and toss with sauce of choice
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Chestnut or Arugula Pasta
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