tagliatelle fresche

20€

To make fresh tagliatelle, start by placing 400 grams of all-purpose flour on a clean surface. Make a well in the center and crack four large eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Let the dough rest covered for 30 minutes. Roll out the dough using a pasta machine or a rolling pin, then cut it into thin strips to form tagliatelle. Cook the pasta in boiling salted water for 2-3 minutes or until al dente. Drain and toss with your chosen sauce, such as a simple garlic and olive oil sauce, or a richer tomato and basil sauce. To make the garlic and olive oil sauce, gently heat several cloves of sliced garlic in olive oil until fragrant but not browned. Add the cooked pasta directly to the pan, tossing to coat. Finish with chopped fresh parsley, a sprinkle of red pepper flakes, and grated Parmesan cheese for added flavor.