Homemade whole-wheat tagliatelle

Ingredients for 4 servings:

• 350 g whole wheat flour
• 3 m.-sized eggs
• ½ tsp salt
• 5 tbsp water, maybe more
• 3 tbsp olive oil
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 33 minutes

Wholesome

Pile the flour onto a baking sheet and make a well in the center. Add all the ingredients. Using your hands and a spatula, push the flour into the well and mix with the ingredients. If necessary, add 1-2 teaspoons of water. Press the dough into a ball and knead vigorously by hand for at least 10 minutes until it is smooth, elastic, and shiny. Or this is how I always do it. Put all the ingredients in the food processor and knead into a dough using the dough hook on speed 1. Then remove the dough from the processor and knead it by hand for another 1-2 minutes. If it’s too dry, add 1 tablespoon of water at a time until the dough has a nice elasticity. But be careful, it shouldn’t be sticky. Place the ball in a sealable bowl and let it rest in a warm place for 30 minutes. Dust the work surface with a little flour. Roll out the dough very thinly and shape it into the desired shape, such as tagliatelle. Take small, thin pieces of dough, roll them up, and cut thin rings from them. You can also use a pasta machine. Let them dry for 10 minutes and then add them to boiling salted water. I do it with the pasta attachment on my food processor. Start at level 8 and work your way up level by level. Always use plenty of flour so the dough doesn’t stick. Cook up to level 2 or 1, depending on how thick you want the pasta. I cook it up to level 1 so it’s nice and thin. Cook in salted water for about 2-3 minutes.