Tagliatelle

1. Place the flour on a work mat. To press a hollow in the middle. Add egg yolks, salt and half of the water. Mix everything with a spoon (or fork), always adding a little from the edge of the flour. This until a crumbly mass is formed. Then continue kneading with your hands and gradually adding the rest of the water. It must be a smooth, elastic, non-sticky (but also not dry) dough. Wrap the dough loosely in foil and let it rest for at least 30 minutes at room temperature.
2. When working with a pasta machine: Divide the dough into 4 portions. Flour the work surface and dough portions well and turn them one after the other through the pasta machine. Starting with level “0”. After each twist, fold the dough up again and twist again (lightly floured). The 4 – 5 x. Then always switch to the next level. After level “4”, halve the wide, thin strips of dough once across and then pull them through individually and one after the other to level 5 (but better still 6). This will give the noodles an acceptable length. Then twist the strips of dough through the tagliatelle attachment and place the pasta on a floured surface and immediately roll it in the flour and loosen it up. They must not stick to each other. Repeat all of this until all dough portions have been processed.
3. When working without a machine: Divide the dough into 4 portions and fold and roll out as described above. So proceed as with a machine, only by hand. After this process, roll out each portion prepared in this way, 1 mm long and approx. 15 cm wide. Roll up the rolled out, lightly floured dough and cut into about 5 mm thin slices. Unroll this again and – as described above – place it on a floured surface and roll it in the flour and loosen it up.
4. It is easy to prepare. When they are slightly dried, they only take 1 – 2 minutes longer to cook.
5. Use a larger saucepan for cooking. Fill it 2/3 full with water and add plenty of salt. When it boils, add the noodles loosely. When they rise to the surface they are done. But just to be on the safe side, try one. You should still have a slight “bite”. The cooking time for fresh pasta is a maximum of 2 minutes. For dried pasta it can be up to 3 – 4 minutes.
6. Drain the pasta, place on a well-oiled tray and turn it gently. So they don’t stick together. Please do not scare off with cold water, because then they will stick. If not all noodles are served right away, you can put them back in the pot and place it on the hot plate, which is still warm.

Annotation:

1. Whole eggs can also be used for the production. But then the addition of water is omitted. However, the dough then needs a little oil. Italian wheat flour “Tipo 00” can also be used. Tagliatelle can be between 5 – 10 cm wide.