Servings
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Ingredients
275 gFlourtypo 00
Sea Salta pinch
2Eggswhole
3Eggsyolks
1 TbspOlive Oil
Instructions
1
Put the ingredients into a food processor and whiz until the mixture resembles coarse crumbs.
2
Tip into a bowl and knead to form a dough.
3
Turn on to a lightly floured surface and knead for a few minutes until the dough is smooth and elastic. Wrap in cling film and rest at least half an hour.
4
Cut the dough into two pieces and work with one at the time, keeping the other piece covered with cling film. Roll out the dough thinly and feed the pasta through the pasta machine on its widest setting several times. Now adjust the setting one notch each time you pass the pasta through, gradually rolling out the pasta more thinly until it is about 1mm thick. Hang the pasta to dry over the back of a clean chair while you roll the rest of the dough.
5
Pass the pasta sheets through the machine with tagliatelle cutters fitted or cut them by hand - the tagliatelle should be about 1cm wide. Lift the noodles from one end, dust lightly with flour to prevent them sticking, and twirl them into a nest on a tray. Repeat with the rest of the pasta.
6
Cook the tagliatelle in boiling salted water for 1.5-2 minutes until al dente.
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