Homemade Tagliatelle Noodles Recipe | Yummly
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Homemade Tagliatelle Noodles

L'ANTRO DELL'ALCHIMISTA
2Ingredients
65Minutes
240Calories
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Description

Have you every dreamed of making your own noodles for a homemade Italian pasta? Now is the day to try it out. This Homemade Tagliatelle Noodles recipe only contains 2 ingredients but it will leave you satisfied and eager to make your own Homemade Tagliatelle Noodles everytime you cook Italiano. Try it for yourself. It is an unbelievably delicious recipe that we know you will love! Let us know how it goes!

Ingredients

US|METRIC
4 SERVINGS
  • 220 grams flour (type 0)
  • 2 eggs
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    Directions

    1. Sift the flour, it serves to give it air. The weight of the flour is only indicative because sometimes the flour absorbs more and eggs also vary a lot. For this reason, keep some of the flour aside and then make the fountain. In the center, place the eggs, which you have broken one at a time in a bowl as a precaution, and beat them with a fork until the white is relaxed. Add a part of the flour, taking it from inside the fountain to thicken the eggs, preventing them from spreading on the cutting board when the dough is broken. Cover the eggs with the remaining flour, insert under a thin spatula and lift this amalgam on the center by pressing. Do it all around until the flour has been almost completely absorbed, add flour if necessary, without working but massing briefly. put the dough in a bowl and cover with a plate. This is not rest, it only serves to repair the dough that must never be left uncovered on the table otherwise the crust would make. In fact, now, you have to go and wash your hands, to free them from those small fragments of dough which, drying up, have turned into crusts that could cause, if present in the dough, small holes in the pastry. For the same reason, clean the cutting board thoroughly. Only now resume the dough and start "beating" it. It is very important not to do it violently but caress it to prevent it from falling apart. Never crush it by pressing it on the table but roll it briefly on the cutting board, pressing not downwards but outwards, until the dough is smooth to the touch. At this point, even if the dough does not seem perfectly blended, you can stop. Remember that if you knead it for too long, the dough may be too smooth. We like it rough. It is very important that, during processing, the center is always covered, so be careful to always press on the folded part, otherwise it turns out in the center and you will find yourself with a hole that will have transformed your dough into an unwanted donut. Gather the folds in the center and form a "button" that you will press on the center. Put the dough back into the bowl with the "button" down. Cover with the plate and let it rest for at least 20-30 minutes. It is very important that, during processing, the center is always covered, so be careful to always press on the folded part, otherwise it turns out in the center and you will find yourself with a hole that will have transformed your dough into an unwanted donut. Gather the folds in the center and form a "button" that you will press on the center. Put the dough back into the bowl with the "button" down. Cover with the plate and let it rest for at least 20-30 minutes. It is very important that, during processing, the center is always covered, so be careful to always press on the folded part, otherwise it turns out in the center and you will find yourself with a hole that will have transformed your dough into an unwanted donut. Gather the folds in the center and form a "button" that you will press on the center. Put the dough back into the bowl with the "button" down. Cover with the plate and let it rest for at least 20-30 minutes. Put the dough back into the bowl with the "button" down. Cover with the plate and let it rest for at least 20-30 minutes. Put the dough back into the bowl with the "button" down. Cover with the plate and let it rest for at least 20-30 minutes.
    2. at this point the Like explain well how to use the rolling pin and how to roll out the dough ... we instead use the shortcut of the "dough by machine", but always following their precious indications! In fact, Likes agree that decent results can also be obtained by pulling the dough with the machine as long as everything is done carefully and in the right way! Through the machine, the pasta must thin itself passing between the rollers without ever being squeezed. You absolutely do not have to pass and go over the dough between the rollers to finish kneading it (as it is sometimes explained in the instructions for use). the poor pastry would come out of this totally destroyed experience! You, on the other hand, after the rest of 20-30 minutes, as mentioned above, divide it into several pieces that you will thin with a rolling pin until you reach the thickness equal to the maximum opening of the two rollers. You will begin to pass the dough by turning the wheel and respecting all the steps up to the penultimate because, generally, the last is too thin.
    3. I stopped at the third from last because the noodles are nice enough for us to be thick and rough. Therefore, after the third to last roll, I passed the sheets into the special roll for noodles. As the noodles come out of the roller they must be shelled, separated and scattered on the board with the help of a little flour to prevent them from sticking.
    4. when the water boils, add the salt and after a moment the tagliatelle, mix with a wooden fork and cover immediately. After 7-8 seconds, uncover again and mix. Calculate the cooking taking into account when they were done and the thickness. If they are freshly made it will take 5 seconds from the resumption of the boil (mine which were quite thick took about 1 minute)because you have to consider that in the hot bowl where you will dress them with the hot sauce they continue to cook, so you must also work them quickly. Never drain them but collect them with a wicker mandolin, put them in a large-bottomed bowl or better in a nice baking dish, and first put about 50g of butter at room temperature and with two wooden forks move and mix them always from the bottom up. the top shelling them. Do not plant the forks in the tagliatelle but slide them under starting from the edge of the pan. When they are well shelled, sprinkle them with Parmesan cheese and pour over a part of the sauce, mix then add more by adding a little cooking water to keep them soft. Serve immediately. When seasoning long pasta, especially tagliatelle,
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    NutritionView More

    240Calories
    Sodium1% DV35mg
    Fat5% DV3g
    Protein18% DV9g
    Carbs14% DV42g
    Fiber8% DV2g
    Calories240Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol105mg35%
    Sodium35mg1%
    Potassium90mg3%
    Protein9g18%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber2g8%
    Sugars0g0%
    Vitamin A2%
    Vitamin C
    Calcium2%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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