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Fresh Tagliatelle Pasta

Making your own fresh pasta is actually quite simple and uses only a few basic ingredients. It takes a little time but once you get going you can probably produce enough for a few meals with a larger amount of dough.

Posted by: pip phillips
On: 01/05/2023

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
2 cups 00 flour		More products
3 large organic eggs	Available only in our Edinburgh shops	More products
½ teaspoon sea salt		More products
½ tablespoon extra-virgin olive oil		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Place the flour on a clean work surface and make a well in the middle. Into the well, place the eggs, olive oil, and salt, using a fork to gently break up the eggs.
Use your hands to bring the flour inward to bind everything and form a dough ball. Knead the dough for 10 minutes which should end up being smooth. If you feel it’s too dry – add a little water. If too sticky – dust it with flour.
Wrap the dough in cling film and keep at room temperature for 30 mins.
After the dough has rested, slice it into four equal pieces. Starting with one of the dough pieces, gently flatten it into an oval disk using rolling pin.
Once flattened, run the dough through your a pasta machine roller three times on level 1 (the widest setting). Then proceed to run the dough through the pasta roller twice on level 2, twice on level 3, and once using levels 4, 5, and 6.
Repeat the above rolling process using the remaining dough pieces, making sure that you lay your finished sheets on a floured surface and lightly dust the tops of your sheets to prevent the final pasta noodles from sticking together.
You can then run your finished sheets through the pasta machine cutter to produce Tagliatelle ribbons and your fresh pasta is now ready to be cooked in a pot of salted boiling water for 2 minutes.