I love fresh pasta and my favorite is tagliatelle from my favorite region of Italy, Emilia Romagna. Emilia Romagna is most famous for prosciutto from Parma, balsamic vinegar from Modena and parmigiano reggiano (parmesan), so it is a great place to visit for foodies. I remember my last visit to Lake Como, my favorite snack was crusty bread, prosciutto and cheese, washed down with Chianti, it is heaven.
I find that cooking is an on-going learning process and the more you make a recipe, the more you learn. The last fresh pasta I made was tortellini and where I like the way it turned out, I found that adding olive oil and a little water makes for a softer, more tender dough.
- 3 cups all-purpose flour
- 3 large eggs, plus 1 egg yolk, room temperature
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons water
- On a clean work surface, make a mound with the flour and create a well in the middle and add the eggs, egg yolk, salt, olive oil and water.
- Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand.
- The dough will start to come together and once there is no more liquid use your hands to start kneading the dough with the palm of your hands.
- Do not force the dough to take all the flour, just until the dough comes together and is not too sticky to handle.
- If the dough does take all the flour and is still too sticky, add more flour, 1/2 cup at a time. Continue to knead for up to 10 minutes, the kneading is what makes the dough nice and light.
- Once the dough is nice and soft and smooth, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dry out.
- Set aside for 30 minutes to rest.
- Once the dough has rested, cut it into quarters.
- Take one quarter, wrap the other quarters back in the plastic wrap.
- Shape the quarter with your hands into a rectangle.
- With your pasta machine set to the largest setting the dough through.
- Fold the dough in half and pass through again on the largest setting. Repeat this 2 more times.
- Turn the machine to the next setting and pass the dough through.
- Keep running the dough through decreasing the setting each time until you reach the last setting.
- Attach the tagliatelle attachment to the machine and pass the dough through one last time.
- Drape the tagliatelle over your hand and transfer to a floured board or baking sheet and allow to dry for 30 minutes. Or if you have a pasta hanger you can use that.
- The pasta is best used right away. If you want to store it, I like to portion out the pasta, put the in individual freezer bags and freeze for up to 3 months. Then you can just throw the frozen pasta into boiling water when you need it.
Amount Per Serving:Calories: 279 Saturated Fat: 1g Cholesterol: 81mg Sodium: 420mg Carbohydrates: 47g Fiber: 1g Protein: 9g
The pasta is best used right away. If you want to store it, I like to portion out the pasta, put the in individual freezer bags and freeze for up to 3 months. Then you can just throw the frozen pasta into boiling water when you need it.