Tagliatelle

From Emilia Romagna, an Italian staple.

Ingredients

Serves: 4

Cooking time: 5 min

Prepping time: 40 min

Place the flour on a wooden surface and create a well in the center. Place the eggs in the middle and beat them with a fork, and as soon as they absorb a little flour, knead by hand to obtain a homogeneous dough.
Continue kneading for 10-15 minutes to obtain a smooth consistency. Roll it into a ball, wrap it in cling film and place it in the fridge to rest for at least 30 min.
Split the dough into three parts, and make sure to keep the unused pasta covered so it doesn’t dry.
Sprinkle abundant flour over one piece and flatten it with the pasta making machine, starting from the thickest roller and repeat to the thinnest setting, all while folding the edges in to give it a rectangular shape.
If you want to add a cute touch, you can add some dried or fresh flowers between two sheets of pasta and place them in the roller.
Run them in the tagliatelle roller, sprinkle them with semola and place them in the shape of small nests, or hang them to dry out.
Cook in a lot of salted boining water and enjoy!