Homemade Tagliatelle Pasta Recipe.

Make the tagliatelle dough.

1. Sift the two types of flour into a bowl and mix together with a fork or your hands. Make a well in the centre of the flour and break in the eggs and add the salt if using.
2. Beat the eggs with a fork and then add the olive oil. Mix the flour into the oil and eggs until completely incorporated. Then using your hands, knead the mixture until it no longer sticks to the sides of the bowl, and you can form a rough ball of dough.
3. Turn the dough out onto a flour dusted wooden board and continue kneading using the heel of your hand until the dough is smooth and elastic. Roll the dough into a ball and wrap it in cling film (plastic wrap). Let the dough ball rest for at least 30 minutes to one hour in a cool place away from draughts.

Make your homemade tagliatelle.

1. Once the dough has rested, cut off about one third and re wrap the rest of the fresh dough so it doesn’t dry out. Flatten the dough piece with your hands or a rolling pin. Then pass it through your pasta machine at the widest setting. (Mine is 7 but some are 1).
2. Fold the dough sheet into thirds and pass it through the same setting with the narrowest side first. Repeat this step again twice.
3. Then pass the dough sheet through two or three narrower settings (I use 5 then 3 then 2,for others it will be 3 then 5 then 6). Place the ready dough sheet on a flour dusted wooden board or other work surface.
4. Now, roll the pasta sheet from the narrowest end up on itself. Then cut it into rounds about 7 mm (0.25”) wide (this is the official width of tagliatelle, registered with the Bologna Chamber of Commerce). Once this is done, unroll the rounds of pasta quickly so they won’t stick.
5. Then lay the tagliatelle strands on the wooden board into portions of around 50 g (1.75 ounces), dust them with semolina flour and then roll them up in your hand to form nests and place them on a tray covered with oven paper (parchment paper) that has also been dusted with flour.
6. Repeat with the rest ofthe dough, one third at a time.