Homemade Pasta – Basic Recipe

Sift the flour onto a smooth surface. Press a bulge in the center with your fingers.

Add the eggs, salt and olive oil, if desired, and work everything together to form a dough. Knead the dough until it is completely smooth and elastic.

If the dough is too firm, add some lukewarm water, if it is too liquid, add some flour. Wrap in plastic wrap and let rest for about half an hour.

Roll out the dough with a pasta walker or possibly a pasta machine. Unless otherwise indicated, the pasta dough should be about 6 mm thick when finished.

For tagliatelle, roll out the dough into a loose roll about 5 cm wide. Using a kitchen knife, cut strips to the desired width.

Dry the finished tagliatelle on a floured surface for a few minutes before cooking.

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