Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, fresh tagliatelle pasta. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Fresh Tagliatelle Pasta is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Fresh Tagliatelle Pasta is something that I have loved my entire life.
It is much easier than you might think to learn how to make fresh tagliatelle pasta from scratch, especially if you have Italian chef. Making the perfect fresh pasta dough is quite simple: just flour, eggs, a little bit of patience, and a good rolling pin. To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips.
To begin with this recipe, we have to first prepare a few components. You can cook fresh tagliatelle pasta using 7 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Fresh Tagliatelle Pasta:
- Make ready 200 g Plain White Flour or 00 grade pasta flour,
- Make ready 2 medium eggs,
- Get Extra flour for dusting
- Prepare Equipment needed:
- Prepare Pasta making machine with tagliatelle blade cutter
- Get For cooking:
- Prepare Salt
Tuck into a comforting bowl of tagliatelle for an easy midweek family meal. A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta. Hand-rolling your pasta dough requires a little more stamina than using a pasta machine but it's not I've posted both Fresh Egg Pasta Dough Recipe and Eggless Pasta Dough Recipe but any pasta. Many Bolognese pasta makers roll their pasta dough by hand to make tagliatelle, but we found that using a hand-cranked pasta roller and cutting the sheets of pasta with a knife yields excellent results.
Steps to make Fresh Tagliatelle Pasta:
- Take the flour and pile it up in a neat mound upon a clean work surface. Make a well in the centre and crack in the eggs.
- Using a fork beat the eggs together and over the course of 4-5 minutes gently begin to incorporate the flour step by step from the outer edge of the egg into the centre and beat it to combine. Do this until most of the flour is incorporated with the eggs, then you can use your hands for the last bit.
- Now knead the pasta dough vigorously for ten minutes. This is the most labour intensive part. Do this until all the flour is completely gone from the work surface and you have a smooth dough. Use a scraper to pick up any stubborn bits if required. Also whilst kneading add a tiny bit of flour to the work surface of the dough is sticking slightly.
- Once kneaded, it should look something like this.
- Cover it with a layer of cling film. This is to prevent it from drying out. Leave it to sit for 15 minutes to relax the dough out. In the meantime lay out a kitchen towel on a flat surface and take another and dampen it with water and wring it out. This is to lay over the pasta sheets once made to prevent them from drying out.
- Take the rested dough and cut it into two equal parts. Cover one with cling film to keep fresh and flatten the other out into a flat oval shape. Pass it through the pasta machine on setting 0-1. Once through fold the two side edges in towards the centre then pass it through again. Do this around 4 times.
- Put the pasta machine onto setting 2. Pass the pasta through again a couple of times. Then set to number 3, and pass through, and so on, each time moving up a setting until the pasta is thin enough that you can see your fingers through it. I go up to setting 7 out of 9 for tagliatelle.
- Lay the sheet of pasta into the kitchen towel and lay over the slightly damp one on top to keep it from drying out whilst you make the next sheet.
- Repeat the pasta machine process again with the other piece of dough. Lay that sheet with the other under the damp kitchen towel.
- Leave the pasta there whilst you prepare whatever accompanying sauce/meat etc you are having with it. When ready to cook the pasta bring a large salted pan of water to a boil and take each piece of pasta sheet and cut it into to two at the centre. This is so it's easily passed through the machine.
- Pass each sheet through the tagliatelle blade of the machine, when about halfway, hold the ends by draping them over the back of your hand then roll through the rest so you don't get breakages. Dust the tagliatelle with a tiny bit of flour and lay it out flat upon the kitchen towel.
- Add to the boiling salted water and cook for around 3-4 minutes until cooked through. Drain off and serve.
Normally people buy tagliatelle at the supermarket (and so do most Italians), but I really enjoy making it by myself. Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]; listen ) and tagliolini (from the Italian tagliare, meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long. Long, thin ribbons of pasta sold either in curled nests or straight, like spaghetti. Tagliatelle can be plain or green (flavoured with spinach) and is available fresh or dried.
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