Classic Egg Pasta

🧂 Ingredients

• 400 grams flour

  tipo 00 pasta flour, approx. 2.5 cups
• 200 grams whole egg

  approx. 4 whole eggs
• 2 tablespoons water

  optional
• 5 grams salt

  approx. 1 teaspoon

Instructions

• 1 Use a kitchen scale to weigh out the flour and eggs. If the 4 eggs do not come
  up to 200 grams, you can make up for the rest of the weight with water.
• 2 Put the flour and salt in a large bowl. Mix them together and then crack in the
  eggs and any water being used.
• 3 Use a fork to mix the ingredients until a shaggy dough forms.
• 4 Use your hands to knead the dough for 5 - 8 minutes until it's smooth.
• 5 Cover the dough with cling film and rest it for 30 minutes. After resting, it
  should be soft when pressed but should still slowly spring back up.
• 6 Use a rolling pin or pasta machine to roll the dough out to a thickness of 3mm
  (0.10 inches). The pasta sheet should be at least 15 cm (6 inches) on the
  shortest end. See post instructions for tips on rolling out the dough.
• 7 To make tagliatelle, liberally flour the sheet of dough on both sides. Cut it to
  3.5mm width (0.15 inches). If using a pasta machine, use the most appropriate
  cutting attachment, If cutting by hand, roll the long ends of the sheet of dough
  in towards the center like a carpet, and then use a knife to cut into ribbons.
  See the post for details and photos on how this is done.
• 8 Bring 4 liters / 1 gallon of water and 2 teaspoons of salt to boil. Add the
  pasta and cook for 3 minutes. It should float on the top when ready.
• 9 Remove pasta from water (reserving pasta water if needed for sauce) and if not
  adding it to sauce right away then drizzle it with olive oil or butter so it
  doesn't stick.

Nutrition Info