Originating from Emilia-Romagna in Italy, these are a firm favourite with meat or creamy based sauces. I use the manual pasta machine for this recipe which works perfectly, and quickly for them short notice moments. Always make that little extra so you can freeze a batch.
In a clean bowl, add the dry ingredients,
Make a well in the middle of the flour and add the wet ingredients,
With your hand, slowly start incorporating the flour with the egg until it comes together,
If you use a food processor for this, note that the dough will be crumbly, so you will need to finish by hand,
You will need to knead for around 10 minutes until the dough comes together,
Test the dough by pressing it. If it slowly returns, you know it’s ready,
Place the dough into a piece of Clingfilm and allow the dough to rest for 30 minutes,
On a floured surface, dust the pasta dough and then cut into quarters. Leave one of the quarters on the floured surface, and wrap the other sections so the dough does not dry out,
Prepare your manual pasta machine on a thickness of 4 and run the dough through a few times,
Turn the pasta thickness on the machine to 3 and roll through again and then work to a thickness of 2 so you attain a smooth flat long sheet of dough,
Add the pasta cutter attachment and then run through once to achieve the tagliatelle shape ensuring the length is no more than around 20cm,
When you are ready to cook, bring a pan of salted water the boil and then add the pasta with a little oil,
Ensure you taste to make sure there is enough salt and cook until aldente, normally around 9 minutes,
Drain and serve with a sauce of your choice.