Ribbon pasta

Ingredients for 4 servings:

• 400 g flour (type 405)
• 1 large egg(s)
• 5 egg yolks
• 2 tbsp pumpkin seed oil, cold pressed
• 1 tsp salt
• 1 piece(s) butter (large piece), for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Slovenian style, homemade

You can put all the ingredients in a kneading machine and let the machine do the work, or you can make the dough yourself. To do this, place the flour on your countertop and make a well in the flour. Now add the eggs, oil, and salt to the center and mix everything with a fork until you can knead the dough by hand (if the dough is still sticky, add a little more flour). Knead the dough for 10 minutes until it is glossy. Wrap it in foil and let it rest for half an hour at room temperature. Roll out the dough with a little flour (it shouldn’t be sticky) to a thickness of 1-2 mm. Cut the rolled out dough into approximately 1 cm wide strips. Cook in boiling salted water for about 5 minutes until al dente. Then melt a knob of butter in a large pan and toss the cooked pasta in it – add a pinch of salt if desired. DO NOT rinse the pasta with cold water after cooking and serve immediately. The tagliatelle goes well with goulash, roasts, etc.