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Are you ready to make pasta from scratch? I promise you, you will love the light and fresh taste of it when we are done with this recipes. All you need for this recipe are three ingredients, how easy can that be? The Tagliolini pasta is perfect for soups. On the site, I have posted the Brodo di Gallina (Hen Soup), in which I recommend this pasta.
Ingredients:
3 3/4 cups (500 g) All Purpose Flour (i.e Montana Satthire Flour never bleached)
5 large Eggs
1 pinch Salt
Preparation:
Pour the flour on a wood board and make a well. Leave some flour
on the side.
Add the eggs and the salt to the well.
Beat the eggs with the fork.
Slowly from the inside, start combining the flours to the egg
Mix the flour and the eggs until you have roll.
Cover the roll with bowl. Let it rest for approximately 10 minutes.
Fold the roll again and try to make it a little longer. Let it rest for another 5 minutes.
Fold it again with your hands. The roll should be nice and smooth.
Cut the roll in 7 pieces.
Make each piece the shape and size of a small panini bread.
With a rolling pin, flat each small piece.
Add some flour for these pieces on both sides.
Set your pasta machine to the thicker level. Start rolling the pasta from the thicker level and roll to the next level until you reach the last one. When you rolling the pasta on the machine, dust it with flour so it won’t stick.
When the pasta goes through the machine is longer. Cut each sheet in 1/2. Each thin sheet of pasta should be approximately 12-15 inches long.
Lay the pasta on a clean table cloth and let it dry for 5 minutes on each side.
Take the pasta through the pasta machine once again to cut it thin.
Boil the water and cook them
I give pasta lessons at my house. If you are interested please contact me via email on
Enjoy it
Buon Appetito!