Basic egg tagliolini

Published on 22 April 2016

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Making pasta is satisfying and hand kneading relieves stress. Classic egg pasta:
100 g '00' flour and 1 egg per serving

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INGREDIENTS FOR 2 PEOPLE

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0 steps completed out of 12

1.Step 1 of 12
I make a flour well, crack in eggs and add oil, without salt.
2.Step 2 of 12
I combine with a fork.
3.Step 3 of 12
I knead by hand, incorporating flour.
4.Step 4 of 12
I vigorously fold and stretch.
5.Step 5 of 12
Once smooth, I form a ball, wrap and rest at least half an hour.
6.Step 6 of 12
I cut rested dough into small pieces, flatten and flour well.
7.Step 7 of 12
I pass repeatedly through widest rollers.
8.Step 8 of 12
I shorten overly long pieces.
9.Step 9 of 12
I narrow rollers to desired thickness; tagliolini should not be too thin.
10.Step 10 of 12
I pass sheets through tagliolini cutter.
11.Step 11 of 12
I spread and flour well on the board.
12.Step 12 of 12
Turn occasionally to dry. If not using immediately, put on a towel-lined tray, well floured. Boil in salted water a couple of minutes after floating and dress to taste; try Tagliolini with Salmon Trout, Crisp Vegetables and Garda Lemon Powder.

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