Fresh Pasta Cooking Time: Tagliatelle

Ingredients

Making fresh pasta from scratch is an art form and a labor of love, but the end result is worth the effort. To make your tagliatelle, you will need:

2 cups of all-purpose flour
4 large eggs
1 teaspoon of sea salt
1/4 cup of cold water
2 tablespoons of olive oil

You may also want to have a rolling pin, a knife, and a cutting board on hand.

Instructions

Start by creating a mound of flour on your work surface. Make a well in the center and add the eggs, salt, water, and olive oil. Use your hands to mix the ingredients together, gradually incorporating the surrounding flour. Once the mixture is thick, knead the dough for 8-10 minutes, until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into four equal parts and roll out each piece on a lightly floured surface. Roll each piece as thin as you can without tearing the dough. Once the dough is thin enough, use a knife or a pizza wheel to cut the sheets into tagliatelle. Dust the pasta lightly with flour and set aside. Repeat the process with the remaining three pieces.

Bring a large pot of salted water to a boil and add the tagliatelle. Cook the pasta for 2-3 minutes, stirring occasionally, until it is al dente. Drain the pasta and serve with your favorite sauce.

Nutrition

One serving of freshly made tagliatelle (1/4 of the recipe) contains approximately 220 calories, 8 grams of fat, 34 grams of carbohydrates, and 10 grams of protein. This dish is also a good source of dietary fiber, iron, and calcium.

Tips and Tricks

When making fresh pasta, it is important to work quickly and efficiently. If the dough becomes too dry, add a little more water; if it is too wet, add a little more flour. It is also important to knead the dough enough to make it smooth and elastic. If the dough is not kneaded enough, the pasta will be tough and chewy.

If you are not planning to use the pasta right away, you can freeze it for up to two months. Place the tagliatelle on a baking sheet in a single layer and freeze for 1-2 hours. Once frozen, transfer the pasta to an airtight container or resealable bag. When ready to use, cook the frozen tagliatelle for 4-5 minutes, until it is al dente.