Homemade tagliatelle

Name: Homemade tagliatelle
Ingredients: 1 egg; 100 g flour; 10 g flour for dusting; 1/8 teaspoon salt

Pasta/Pizza - Homemade tagliatelle by Dafina C. - Recipia

Homemade tagliatelle is made with egg and flour, then cut into strips one centimeter wide. The dough turns out elastic and firm, and after resting, it can be rolled into a thin sheet and used fresh or dried. I roll it until I can just make out the counter through it, but it doesn’t tear when I lift it. Prep: 20 minutes. Cook: 0 minutes. Rest: 30 minutes. Total time: 50 minutes. Servings: 1. Approximately 500 kcal and 19 g protein per serving.

Ingredients

1 egg
100 g flour
10 g flour for dusting
1/8 teaspoon salt

Preparation

1. Mix the egg with the salt and 100 g of flour, adding the flour gradually. Knead until you have an elastic, firm dough. 2. Cover the dough with plastic wrap and let it rest for 30 minutes. 3. Roll the dough into a thin, as rectangular as possible sheet, sprinkling with the reserved flour so it doesn’t stick. 4. Roll up the sheet and cut it into strips 1 cm wide. Use them right away or leave them to dry.

Notes

Store the dried strips in a closed container only once they’re completely hard and dry. If you’re working in a humid kitchen, spread them out rather than piling them up; they dry more slowly than they would in a dry room. A smaller egg may need less flour, so keep the flour for dusting separate from the start. You can add them straight to tomato sauce or serve them with butter and sage; the dough contains gluten and egg.