Tagliatelle from romagna

Ingredients for 4 people

• 4 eggs
• 400 gr plain flour
• Good pinch of salt

 

Mix the flour and salt on a board, make a heap with a pit in the centre and break the eggs into the dip: gently swirl one hand into the eggs, gradually mixing in the flour and then rub through thoroughly to make the pasta (or use a mixer. When the pasta is well mixed, roll out with a pin (or put in your past roller.) and roll out a thin sheet. The secret of traditional tagliatelle is in the hand rolling to a thin sheet, slightly rough and resistant. Leave to rest for about 30 minutes, then roll and slice into regular strips. If 3 / 4 mm. in width these are called “tagliolini”, double they become “tagliatelle”, from 10 mm. on they are pappardelle. What a sight!
Bring to the boil ample salted water in a large saucepan, drop in the tagliatelle which should be drained “al dente” (still quite crisp) and toss in a pan with ragout or other sauces or served simply with extra virgin olive oil and Parmesan cheese.