Homemade Tagliatelle Pasta
We have been doing this daily recipe and cooking video for 80 days now and I feel like things are getting serious. It’s time to take the next step and really get to know each other. In order for us to reach that level it is absolutely vital that we make pasta together.
I love pasta. I may actually love making pasta even more than eating it. It’s a true labour of love, and the more you do it, the better you get at it.
For me, there are two important factors to making really good pasta from scratch. One is very obvious: use the best eggs you can find. It makes a difference. Two, knead the dough for a LONG time. Don’t rush this process; work the dough until smooth. It really has an impact on the finished product. Put in the work!
Ingredients:
- 3 cups 00 flour (454 grams)
- 5 eggs mixed (265 grams)
- 1 tsp salt
Sauce
- 4 tbsp brown butter
- 4 pieces prosciutto
- juice of 1 lemon
- ½ cup shredded parmesan
- black pepper to finish
Instructions:
- This is so exciting. I LOVE making pasta. Here we go! Pour flour onto your work surface and make a well using your fingers. Make sure the walls of the well are deep enough to hold all of the eggs. Pour in the eggs and salt.
- Using a fork, start slowly stirring the eggs and inviting small amounts of the flour into the egg mixture. Don't rush the incorporation of the flour, but also don't be shy! That is really the whole ethos of making good pasta.
- Continue to incorporate the flour until the egg mixture starts to thicken. Once this happens you can push all of the flour into the egg mixture. If you have a bench scrapper, use that to incorporate the flour. Get your hands messy!
- The dough is going to be very shaggy. Don't panic. Continue to work it with your hands and it will start to get smoother. If the dough feels very wet, introduce a small amount of flour. If it feels too dry, wet your hands under the tap and then go back to kneading the dough.
- Now it's time to put on some Italian music and really work the dough. You are wanting it to get very smooth so knead for 10+ minutes.
- Once the dough is very smooth, form it into a ball, wrap in plastic wrap and let rest on the counter for at least an hour. You can also place it in the fridge for up to 2 days.
- After the dough has rested, cut the ball in 4 equal pieces. Now, the fun part. Grab a rolling pin or wine bottle. Lightly flour the work surface and start to roll out one of the dough balls. Where we are making tagliatelle, you want to roll the dough out very thin, about the thickness of 4 post-it notes. If the dough starts to stick, just sprinkle on a touch of flour.
- Once dough is rolled out into a rectangle, fold it like a letter that would be put into an envelope. Top half folded down to the center, bottom half folded up to center. Now cut 1-2cm strips to make the noodles! BOOM you did it! Follow the same procedure with the other 3 dough balls.
- Get a seasoned pot of water to a boil. Once there, drop the pasta in the water for 30 seconds to 1 minute. Pull from water and mix with the sauce of your choice.
- Here is a really easy sauce to use to showcase your fresh pasta. In a hot frying pan, add 4 tbsp of butter and let it melt, bubble and brown. Squeeze in the juice of a lemon and then lay prosciutto down until it crisps up (around 1 minute). Remove prosciutto and let drain on paper towel. Once you take the noodles out of the water, drop them into the butter mixture along with a spoonful of the pasta water. Mix to incorporate.
- Now, plating. Place pasta on plate, lay crispy prosciutto over noodles, and finish with parmesan and black pepper.
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