Fresh tagliatelle

Recipe for 4 persons

Time required

1 hour 30 minutes

Ingredients

256g white flour
256g fine durum wheat semolina (1)
3 fresh eggs (medium)
3 fresh egg yolks (medium)
24g olive oil
24g water
40g fine durum wheat semolina (2)
400g tomato sauce
5g salt
3g sugar
10g olive oil
3g basil

How to make it

Pasta dough

• Make a well in the centre of the white flour and durum wheat semolina (1).
• Add the eggs, egg yolk, olive oil and water to the centre of the well.
• Knead by hand for at least 10 minutes until you get a very firm, smooth, elastic dough.
• Cover the dough and leave to rest in the fridge for 1 hour.

How to make the pasta

• Roll out the pasta dough into a very thin sheet. While you are rolling, keep sprinkling with fine durum wheat semolina (2).
• Cut the rolled out dough into thin strips with a pasta cutter wheel.
• Form the pasta strips into loose nests so they don’t stick together.
• Cook the pasta in salted boiling water until al dente.
• Season the tomato sauce with salt, sugar, olive oil and basil.
• Drain the pasta and briefly mix through the tomato sauce.

Expert tips and tricks

The amount of water you add may vary slightly depending on how firm your dough is. You can also quickly knead the dough and pass it through a pasta machine several times until it is elastic. Never add salt to pasta dough, as it will make the rolled-out dough crumble.