Ingredients for 4 hungry people  


  1. Mix the flour and eggs, make a ball and let it rest for half an hour in the fridge;
  2. Using the pasta machine roll the dough to 0.5 mm thick;
  3. Let it rest 20 minutes so it dries up a bit and easier for the machine to cut;
  4. Cut the pasta with the cutting attachment;
  5. Lay it carefully onto a plane to let it dry, without it overlapping;
  6. 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