Taking long to prepare, but well worth the wait, sour dough bread.
| Prep Time: | 25 mins |
| Cook Time: | 8 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 33 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ½ cups Italian-style tipo 00 flour, plus additional for dusting
- 3 large eggs
- 1 pinch salt
- 1 tablespoon water, or as needed
Instructions
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick.
- Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
- Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.
- Substitute all-purpose flour for the 00 flour if desired.
- To make tagliolini, slice cylinder into 1/8-inch strips. To make pappardelle, slice cylinder into 1-inch strips.
- To make ahead: air-dry the pasta overnight, dusting with more flour if still moist. Once completely dry, it will become stiff. Store in a paper bag and use within a couple of days.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 93 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I halfed this recipe and it worked great still! Haven’t tried it but it is great! Super fun!
I made this exactly as written and loved it! I make a lot of pasta and this dough was a pleasure to work with. My daughter has declared this her very favourite. This will definitely be a repeat at our home. Thanks for sharing.
Perfect pasta. I do my rolling and shaping by hand, then let it dry for a day and a half. Perfect
Even though this is meant to be rolled out and cut into pasta I chose to make large tube macaroni with my pasta maker. Not bad, but I prefer using semolina flour.