- 280g (about 2.5 cups) “00” finely ground flour...AP flour works too
- 3 Farm Fresh Eggs
Pour the flour into a pile on your counter.
Use a bench scraper or a fork to shape the pile into a well.
Crack the eggs directly into the well. Using your fork, beat the eggs
until the white and yolks have combined, and you start to see some
air bubbles getting trapped into it.
At this point, slowly start incorporating flour from the sides of the
well into the egg mixture, allowing it to get thicker and thicker as you
add more flour.
Once the egg mixture is thick enough that it looks more like dough
than pancake batter, collapse the walls of the well around the egg
mix into one giant pile.
Gently start kneading the pasta dough with the palms of your hands,
mixing and pressing it until the flour is all combined.
As the flour integrates with the dough it will start to look and feel
more like a yellow ball and less like a pile of flour.
Once you have your dough ball, use the palm of your hand to gently
press it down and away from you, stretching it slightly.
Fold the dough back into a tight ball and repeat, turning the dough
ball occasionally so you work all sides of it.
After about 5 minutes of this you will have a glossy yellow dough ball
that gently springs back when you press it with your finger.
Cover in plastic wrap, or a kitchen towel and let rest in your refrigerator for 30 minutes.
Using a rolling pin, or a pasta machine, roll out your dough ball to
about 1/18th on an inch thick (about the thickness of a flower petal
or a couple sheets of paper).
If the dough is sticking to the table or your rolling pin, you can lightly dust it with flour. Once you have your thin pasta sheet, called a sfoglia in Italy, let it dry for 15-20 minutes.
Finally, take your sfoglia and roll it up loosely into a scroll.
Cut into strips about the width of your pinky and spread onto the
table. You did it! Fresh Tagliatelle.
Store in the freezer until your next pasta craving.