Given the rolling effort, I don’t often make fresh pasta, but I do love it when I do!
This version has a particularly nice colour as I used burford brown eggs that have an orangey yolk.
Fresh egg tagliatelle
- 2 eggs
- 200g ’00’ grade flour
- 1 tsp olive oil
- Measure out the flour using a scale and put it on your work surface.
- Put your fingers in the middle and make a well (so it looks like a flour volcano).
- Crack the eggs into the well and mix, slowly incorporating the flour.
- Once it’s mixed enough start using your hands to knead together. You want to stretch the dough out properly to promote the stretchy gluten development.
- I tend to add a bit of olive oil at the end and knead a bit longer.
- Let it rest covered for 20 mins or so.
- The hard part…using a rolling pin, roll out the dough until it is as thin as you can get it. Use a fair amount of flour do it doesn’t stick but not too much. Flip and rotate the dough frequently to get it properly rolled out.
- When you’re happy with the thickness of the dough, fold it so that the whole thing is about 6cm wide (ensuring you separate folds with a dusting of flour).
- Then cut into tagliatelle strips.
- Pick up the strips to separate and let them rest for about 10-15 mins before cooking for 1-2 mins for al dente pasta.