- Mix the flour and eggs, make a ball and let it rest for half an hour
in the fridge;
- Using the pasta machine roll the dough to 0.5 mm thick;
- Let it rest 20 minutes so it dries up a bit and easier for the machine to cut;
- Cut the pasta with the cutting attachment;
- Lay it carefully onto a plane to let it dry, without it overlapping;
- After 1-2h it should be almost dried and you can fold it into 30g nests to
store it in a dry place.
Be careful: Cooking time for fresh tagliatelle is usually just 2-3 minutes, depending on the thickness
and driedness, beware for overcooking.
Tip: if you don't have a pasta machine a rolling pin can be used as well, on the other
hand it will take considerably more time and effort.
To cut the dough without a machine it's tricky: cover the sheets well in flour and
roll them up, now with a sharpen knife and a cutting board you can cut 8mm wide
strips. Be careful they don't stick together and unroll them immediately after
cutting.
Aron Wussler
