This one isn’t vegan – one more recipe from an Italian granny. Make sure all the ingredients are good quality as you will be able to taste all of them (no factory farm eggs – for every reason).
1/2 kg 00 Flour
Olive Oil (3 tbsp or so)
pinch of salt
4 eggs at room temp
some warm water (body temp)
Mound the flour making a well in the middle, add oil and salt. Crack the eggs into the centre, gather flour over eggs and begin to knead. Add a little warm water as needed, keep kneading and the dough will form. Knead for at least 10 minutes.
Separate into halves, form into balls, and cover. Allow to sit for at least 30 minutes.
Take the first half and roll our into a very large thin slab. Roll, flip over, turn 90 degrees, roll, repeat, repeat, repeat. The dough needs to be very thin. Roll it around the rolling pin (flour as necessary) and let sit again for a few minutes, then remove the pin but leave the dough rolled up.
Cut the dough into strips about 1cm wide, then unfold them once the dough is done being cut. Add some flour and toss the noodles between your fingers to separate and loosen the noodles.
Gather the noodles into little nests to be saved in the fridge for 2 weeks. Store between sheets of paper towel in a pizza box (or similar). I put a plastic bag open over the box.
Serve with ragu or sauteed mixed mushrooms with olive oil and parsley.
To cook the noodles, fill a large pot and boil. Salt the water and add the noodles. It only takes a few minutes so taste as it cooks. Once ready, immediately dump a large glass of cold water into the pot, then drain in the sink. Add the tagliatelle to your sauce and serve and eat immediately.
some recipes... 