Homemade Tagliatelle

Many Bolognese pasta makers roll their pasta dough by hand to make tagliatelle, but we found that using a hand-cranked pasta roller and cutting the sheets of pasta with a knife yields excellent results. To serve your homemade tagliatelle, see our recipe for Anna Nanni's Ragu alla Bolognese or our collection of variations on ragu »

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-1-1000×700.jpg — 1. Form 3 cups flour into a mound; create a well in center. Sprinkle 1 tsp. kosher salt over flour. Add 3 eggs, 1 egg yolk, 2 tbsp. water, and 1 tbsp. olive oil to well.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-2-1000×700.jpg — 2. Using a fork, incorporate eggs and liquid in a circular motion, pulling in small amounts of flour until dough becomes stiff.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-3-1000×700.jpg — 3. Knead dough, adding a little flour as necessary, to prevent sticking, until it's smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-4-1000×700.jpg — 4. Cut dough into quarters.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-5-1000×700.jpg — 5. Flatten 1 quarter into a rectangle (cover others with a towel). Pass dough through a hand-cranked pasta roller set at widest setting.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-6-1000×700.jpg — 6. Fold dough in thirds, creating another rectangle; feed open edge through roller set at widest setting. Fold again; roll twice more using same setting. Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you've reached the second-to-last setting, creating a 1/16"-thick sheet.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-9-1000×700.jpg — 7. Sprinkle sheet with flour; halve crosswise. Transfer to flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-8-450×650.jpg — 8. Tightly roll each sheet, from short end to short end; cut cylinder crosswise into &frac38;"-wide strips.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-107-gallery-tagliatelle-how-to-last-450×650.jpg — 9. Unroll strips and toss with flour; spread on a floured parchment sheet. Let dry for 30 minutes.

ANDRÉ BARANOWSKI

Techniques

Homemade Tagliatelle

Many Bolognese pasta makers roll their pasta dough by hand to make tagliatelle, but we found that using a hand-cranked pasta roller and cutting the sheets of pasta with a knife yields excellent results. To serve your homemade tagliatelle, see our recipe for Anna Nanni's Ragu alla Bolognese or our collection of variations on ragu »