I told you not long ago that my puppies are big pasta lovers. Whether they are sweet or salty, with cheese or meat, never refuse them. Please, almost never… :)))
Although I also buy pasta from the supermarket (most often forms that I can't make myself) most of the time I prefer to make them at home, especially since I make them with them. They are happy that they brought their contribution for the meal that day, happy that they played and soiled the flour… I am happy with their happiness and less satisfied with the mess in the kitchen :))) But how in life they do not can you have them all… mumble in my beard and move on… :)))
But let me tell you about pasta , the main topic of this post.
- For 4 people we will need:
- 300 g flour
- 2 eggs husband
Preparation Homemade Tagliatelle – Homemade noodles:
- The quantities vary depending on the degree of absorption of the flour or the size of the eggs.
- You can put 1 more egg for an extra color or you can remove it completely by replacing it with water, for a fasting dough.
- The salt should be fine and the eggs at room temperature
- The dough can be colored by adding vegetables or spices
We put the flour in a bowl and in the middle we make a hole in which we will put eggs.
Add a pinch of salt and start kneading vigorously, starting from the middle, then gradually bringing flour from the edges. Knead until the flour is incorporated and obtain a hard and compact dough. Let it rest for 10-15 minutes, covered with food foil, to avoid drying.
Spread the dough in a thin sheet on the table sprinkled with flour. Roll and cut into strips, then spread on the table and leave to dry.
The dough sheet should be thin and smooth, about 1-1.5 mm thick. For a perfect result, use the special pasta machine, passing the dough several times through the rolls. First through the more distant rollers, then gradually reducing the distance between them, until we get the desired thickness.
- When we pass the dough sheet between the rolls, sprinkle it with flour, to avoid sticking
- We will get some very long strips of dough, so it is preferable to divide the dough into 2-3 parts.
When the dough has reached the desired size, we pass them through the tagliatelle cutting part.
Spread them on the table sprinkled with flour and let them dry for about 30 minutes.
Before putting the pasta to boil, shake off the excess flour. Boil in boiling salted water in which I put 1 tablespoon of olive oil to avoid sticking. Use about 1 liter of water and 1 teaspoon of salt for every 100 g of pasta. Boil until they rise to the surface, but it is best to taste them and drain them when you like.
The dough can be stored in the refrigerator for up to 24 hours or in the freezer for up to 3 months.
Serve with tomato sauce , ragout sauce, pesto sauce or baked pepper sauce .
The combinations are innumerable, depending on your culinary preferences.