Approximate weights/measurements - A little water may be needed to adjust the dough texture depending on humidity in the air and altitude.
100grams of “00” Flour
1 Whole Large Egg or 2 Large Egg Yolks (freshest eggs are best!)
Shape your flour into a small “well” on a wooden surface/counter. Add the eggs to the centre of the well. using a fork or your finger tips, gently break the yolks up and Strat incorporating the flour from the sides of the well.
Use your hands to pull the mixture into a rough dough and knead until soft - about 5-7 minutes.
Cover with a damp towel or plastic wrap and allow to rest for 20 minutes.
Flatten the dough a little and dust with flour. Use a rolling pin or pasta roller to make 1 long sheet of thin dough. You want to be able to just see your hand through the dough.
Place the sheets on the wooden surface/counter, dust with a little flour.
Cut the sheets in half to create two shorter sheets.
Gently roll up each side of one sheet until they meet in the middle and then flip one rolled side on top of the other.
Using a sharp knife, cut the rolled pasta sheet into 3/4 cm thick slices. Gently lift the cut pasta with your hands and shake to separate.
Dust with flour and place in a loose pile to the side until ready to boil.
I recommend boiling within 30 minutes of making. Otherwise flash fresh your “nests” of tagliatelle.
