How To Make Tagliatelle Pasta #shorts #youtubeshorts #food #pasta #cooking #

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Blend the eggs, egg yolks, salt and olive oil in a tall container with an immersion blender until smooth.
2. Put the flour in a large bowl, make a well, pour in the blended liquid and gradually work in the flour with your fingers until just combined.
3. Knead the dough on a clean surface for about one minute until it forms a firm, cohesive ball. Do not add extra liquid.
4. Wrap the dough tightly in plastic wrap and rest it at room temperature for at least 30 minutes.
5. Flatten the dough, cut it in half and dust the pieces lightly with semolina. Roll each piece through the widest setting of the pasta machine, narrowing the setting with each pass, until the length has roughly tripled.
6. Give the dough 3 to 4 simple folds (roll, fold, turn) to make it smoother, then wrap it and refrigerate for at least one hour before use (up to 4 days).
7. Roll the dough through the machine, narrowing the setting each pass, until smooth, dusting with flour as needed. Continue until you reach setting 3 (about 2 mm thick).
8. For tagliatelle, cut two sheets of about 19 x 35 cm (7.5 x 14 inches) into strips 0.6 cm (1/4 inch) wide.
9. Cook the fresh pasta in a large pot of well-salted boiling water for about 5 minutes until al dente. Drain and toss with a little olive oil, or finish in the sauce for 1–2 minutes.

Summarized from Bruno Albouze's video. Watch it for the details.

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