Homemade tagliatelle egg pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.

Create a mound of flour on your bench, adding some extra to the side to use while you knead.

Create a well in the middle, and crack the eggs into it, then whisk together using a fork or your hands.

Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.

Once the egg is all mixed in with the flour, you can use a fork to drag any excess from your board back into the dough before starting to mix it together with your hands.

Press down and forward with the palm of your hands, then fold back in and repeat.

Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.

Create a ball with your homemade tagliatelle pasta dough and cover it tightly with cling wrap or a bowl and leave to rest for 10-20 minutes.

After your egg pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

MAKING PASTA USING A PASTA MACHINE:

Sprinkle flour on top of the pasta machine where your pasta will be turned through and some extra on the extrusion where you create the homemade tagliatelle shape.

Turn the dial on your pasta machine to the thickest setting and turn the dough through it – make sure you place it on the wide angle, not long ways or else you will end up with a very long and very skinny sheet!

Fold the sheet in half, turn it back through again, then fold again and turn it back through on the wide side.

Now, change your setting to number 2, take the sheet through once only, and repeat until you reach number 7.

If the sheet is a bit sticky – add more flour to the machine and sprinkle some on the pasta too.

Now, cut the sheet in half if it’s too long, and then take the pasta through the tagliatelle shape.

ROLLING THE PASTA USING A ROLLING PIN:

Get the piece of dough then roll forward and back with your rolling pin, until you create a silky smooth sheet of pasta that is even all around.

Once you are happy with the thickness, sprinkle some flour on top, then fold your pasta in half several times, until you’re left with a log around 3cm in length.

Next, cut the homemade tagliatelle with a pastry cutter or a sharp knife, measuring approx. 1.5cm between each cut.

Unravel the pasta gently and then sprinkle some flour on top, before creating small nests and leaving them to rest on a tray (also dusted with flour underneath).

Create portions and put it on a tray then in the fridge or freezer (if you’re not using it right away) and make sure there is enough flour between each strand so it doesn’t stick together.

If freezing, once frozen, you can transfer from the tray into zip lock bags or air tight containers.

E ora si mangia, Vincenzo’s Plate….Enjoy!