Simple homemade noodle dough (for tagliatelle) Ingredients: 200 g of flour - a little for the work surface - 1 drizzle of - olive oil - 2- eggs.
Utensils： 1 salad bowl 1 wooden spoon 1 knife kitchen knives- 1 pitter 1 kitchen scale scales- 1 refrigerator mini refrigerators-
Total time:
25 min
Preparation:
20 min -
Cooking:
5 min
Phase 1
In a salad bowl: beat the 2 eggs into an omelette with a drizzle of olive oil.
Phase 2
In a second bowl: pour the flour and make a well in the center.
Phase 3
Pour the eggs into the flour and mix well with your fingers until you obtain a homogeneous mixture.
Phase 4
Place on a well-floured work surface.
Phase 5
We do not hesitate to adduse flour on your fingers to loosen the dough.
Phase 6
Form a compact ball, surround it with plastic film and leave to rest for 30 minutes in the refrigerator.
Phase 7
Then still on a floured surface (the surface will have to be re-floured throughout the preparation):
Phase 8
Cut the ball into 4.
Phase 9
Spread the dough as thinly as possible (you should be able to see your hand through it) because it will thicken during cooking.
Phase 10
Once the first quarter is flattened, fold the dough in 2 then in 2 again (in the same direction). Using a knife, cut thin strips (about 1 cm wide) along the entire length of the dough.
Phase 11
Unfold the tagliatelle, lightly flour them one last time and leave to rest in the open air for 20 minutes.
Phase 12
Repeat the operation on the other 3 quarters of dough reserved.
Phase 13
For cooking: immerse the tagliatelle in boiling water andsalted between 3 to 6 minutes (depending on the thickness of your dough), drain and season of your choice...
Phase 14
These pastes are "plain", they can be colored or flavored during preparation: beet juice, parsley puree, squid ink...
Utensils： 1 salad bowl 1 wooden spoon 1 knife kitchen knives- 1 pitter 1 kitchen scale scales- 1 refrigerator mini refrigerators-
Total time:
25 min
Preparation:
20 min -
Cooking:
5 min
Phase 1
In a salad bowl: beat the 2 eggs into an omelette with a drizzle of olive oil.
Phase 2
In a second bowl: pour the flour and make a well in the center.
Phase 3
Pour the eggs into the flour and mix well with your fingers until you obtain a homogeneous mixture.
Phase 4
Place on a well-floured work surface.
Phase 5
We do not hesitate to adduse flour on your fingers to loosen the dough.
Phase 6
Form a compact ball, surround it with plastic film and leave to rest for 30 minutes in the refrigerator.
Phase 7
Then still on a floured surface (the surface will have to be re-floured throughout the preparation):
Phase 8
Cut the ball into 4.
Phase 9
Spread the dough as thinly as possible (you should be able to see your hand through it) because it will thicken during cooking.
Phase 10
Once the first quarter is flattened, fold the dough in 2 then in 2 again (in the same direction). Using a knife, cut thin strips (about 1 cm wide) along the entire length of the dough.
Phase 11
Unfold the tagliatelle, lightly flour them one last time and leave to rest in the open air for 20 minutes.
Phase 12
Repeat the operation on the other 3 quarters of dough reserved.
Phase 13
For cooking: immerse the tagliatelle in boiling water andsalted between 3 to 6 minutes (depending on the thickness of your dough), drain and season of your choice...
Phase 14
These pastes are "plain", they can be colored or flavored during preparation: beet juice, parsley puree, squid ink...