This is a classic egg pasta ratio made with Italian double zero (tipo 00) flour and eggs at a ratio of two to one. This recipe makes about 4 generous servings of pasta but can easily be scaled up or down, just calculate 100 grams of flour and one egg per serving.
Course Pasta
Cuisine Italian
Keyword Homemade pasta, Pasta dough
Prep Time 40 minutesminutes
Cook Time 2 minutesminutes
Rest Time 30 minutesminutes
Total Time 1 hourhour12 minutesminutes
Servings 4servings
Calories 436kcal
Ingredients
400gramsflourtipo 00 pasta flour, approx. 2.5 cups
200gramswhole eggapprox. 4 whole eggs
2tablespoonswateroptional
5gramssaltapprox. 1 teaspoon
Instructions
Use a kitchen scale to weigh out the flour and eggs. If the 4 eggs do not come up to 200 grams, you can make up for the rest of the weight with water.
Put the flour and salt in a large bowl. Mix them together and then crack in the eggs and any water being used.
Use a fork to mix the ingredients until a shaggy dough forms.
Use your hands to knead the dough for 5 - 8 minutes until it's smooth.
Cover the dough with cling film and rest it for 30 minutes. After resting, it should be soft when pressed but should still slowly spring back up.
Use a rolling pin or pasta machine to roll the dough out to a thickness of 3mm (0.10 inches). The pasta sheet should be at least 15 cm (6 inches) on the shortest end. See post instructions for tips on rolling out the dough.
To make tagliatelle, liberally flour the sheet of dough on both sides. Cut it to 3.5mm width (0.15 inches). If using a pasta machine, use the most appropriate cutting attachment, If cutting by hand, roll the long ends of the sheet of dough in towards the center like a carpet, and then use a knife to cut into ribbons. See the post for details and photos on how this is done.
Bring 4 liters / 1 gallon of water and 2 teaspoons of salt to boil. Add the pasta and cook for 3 minutes. It should float on the top when ready.
Remove pasta from water (reserving pasta water if needed for sauce) and if not adding it to sauce right away then drizzle it with olive oil or butter so it doesn't stick.