If you’re a pasta lover, then you must have heard of Tagliatelle. This classic Italian pasta is a long, flat ribbon-like noodle that is perfect for soaking up all the sauces and flavors. While you can easily buy pre-packaged Tagliatelle from the store, making it fresh at home takes the dish to a whole new level. So, if you’re ready to elevate your pasta game, here’s a step-by-step guide on how to make fresh Tagliatelle.

Ingredients you’ll need:
– 2 cups all-purpose flour
– 2 large eggs
– 1 teaspoon salt
– 1 tablespoon olive oil
– Semolina flour (for dusting)

Step 1: Prepare your work surface
Firstly, you need to create a clean and spacious work area. Sprinkle a generous amount of semolina flour on a large clean countertop or a wooden board. The semolina flour prevents the dough from sticking and adds a pleasant texture to the pasta.

Step 2: Combine the dry ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Use a whisk or a fork to ensure that the salt is evenly distributed within the flour.

Step 3: Create a well in the center
Make a well in the center of the flour mixture. This will act as a space to hold the wet ingredients.

Step 4: Add the wet ingredients
In a separate bowl, beat the eggs lightly with a fork. Pour the beaten eggs and the olive oil into the well in the flour mixture. Using a fork or your fingers, gradually incorporate the flour into the wet ingredients. Continue mixing until a rough dough forms.

Step 5: Knead the dough
Transfer the dough to the semolina-dusted work surface. Begin kneading the dough using the palm of your hand. Fold the dough in half, press it down, and rotate it a quarter turn. Repeat this process for about 10-15 minutes or until the dough becomes smooth and elastic.

Step 6: Rest the dough
Wrap the kneaded dough tightly in plastic wrap and allow it to rest at room temperature for at least 30 minutes. This resting period allows the gluten in the dough to relax, making it more pliable and easier to work with.

Step 7: Roll out the dough
After the resting period, remove the dough from the plastic wrap and cut it into two equal portions. Using a pasta machine or a rolling pin, roll out one portion of the dough thinly, about 1/16th of an inch. Make sure to dust the dough and the rolling surface with semolina flour to prevent sticking.

Step 8: Cut the Tagliatelle
Once the dough is rolled out to the desired thickness, lightly dust it with semolina flour. Then, starting from one end, loosely roll the dough into a cylinder shape. Using a sharp knife, cut the rolled dough into 1/4-1/2 inch wide strips. Unroll the strips carefully and toss them with more semolina flour to prevent sticking. Repeat this process with the remaining dough portion.

Step 9: Cook and enjoy
Bring a large pot of salted water to a boil. Add the fresh Tagliatelle and cook for about 2-3 minutes or until al dente, tender but still slightly firm to the bite. Drain the pasta and toss it with your favorite sauce, such as a creamy Alfredo or a tangy tomato sauce. Garnish with some grated Parmesan cheese and fresh herbs, and you’re ready to enjoy your fresh Tagliatelle!

Making fresh Tagliatelle may take a bit of time and effort, but the end result is definitely worth it. The silky, delicate strands of pasta are a delight to eat and will impress anyone who gets a taste. So, why not roll up your sleeves, channel your inner Italian chef, and give it a try? Bon appétit!

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