Fresh Egg Pasta (Tagliatelle)

Make the dough

1. Make a well. Tip the flour onto your bench and make a wide well in the middle. Crack in the eggs.
2. Mix. Beat the eggs with a fork, gradually pulling in flour from the sides until it forms a shaggy dough.
3. Knead. Knead for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes.

Roll and cut

1. Flatten. Cut the dough into four pieces. Flatten one and run it through the pasta machine on the widest setting.
2. Laminate. Fold it in thirds and roll it through again. Repeat 3–4 times for a silky texture.
3. Thin it out. Roll through each setting down to the second-thinnest.
4. Cut. Dust with semolina, run through the tagliatelle cutter, and twist into loose nests.

Tip: Cook in plenty of well-salted boiling water for 2–3 minutes. Fresh pasta cooks much faster than dried.

Make it your own

Every nonna has her own ratio. Use this recipe as a starting point and adjust it to suit your taste.

Add a little more yolk for a richer, more golden pasta, or blend spinach into the eggs for green tagliatelle. Write down what you changed so your next batch turns out just the way you like it.