When my parents were here, my mom and I embarked on the adventure of making some home-made fresh egg pasta. Since I don’t have a pasta machine, we did everything old school, rolling out the dough with a rollling pin, and then cutting the tagliatelle with a knife. Pasta dough is much harder than pizza dough, and even if my mom is an expert and makes fresh pasta quite often, the whole old-school rolling proved quite a workout.
We decided to make enough for 5 people to eat, plus we had enough leftovers for my boyfriend to take as lunch to work the following day. The proportions I’m listing below can be easily halved to make enough for 2-3 people if you don’t want to make as much as we did.
Fresh egg tagliatelle:
- 300 g flour
- 300 g durum semolina
- 6 eggs
- 1/4 cup water
- 3 tbsp olive oil
Mix the flours with the eggs and work that with your hands. Some recipes may call for scrambling the eggs with a fork first, then using your hands. Honestly, this doesn’t matter too much. Just make sure to have a mound of flour with a well in the centre and to crack the eggs in that well. Then it’s basically all about kneading. Start by mixing the eggs with a fork, or just go straight for your hands. Have 1/4 of a cup of water on the side and add that if you feel that the dough is too hard to handle. We ended up using the whole 1/4 cup, so that quantity proved ideal for our pasta dough batch. Same goes for the olive oil, we just added that randomly, while working the dough. I know this sounds very random and imprecise, but that’s the whole charm of home-made by heart. Knead, get dough. Done.
Roll out the dough (by hand or using a pasta machine) until about 1 mm thick. If doing everything by hand, it will be easier to divide the dough into smaller balls (we made 5) and roll those out separately. Once rolled, let it sit for 15 minutes under a generous sprinkle of flour. Then take the first sheet and wrinkle it or roll it over itself as if to make cinnamon rolls out of it. Just crease it loosely and make sure it won’t break where it bends. Add more flour if needed, even if it has dried out a little, it might still stick and that’s what you want to avoid. To make tagliatelle, cut the rolled dough every 5 mm. Unroll the pasta coils and let them sit all ruffled and airy on some more flour. After cutting up the first two sheets, I started photographing this first batch of tagliatelle as my mom kept cutting the rest.
We ate the tagliatelle with my home-made ragù and freshly grated Parmigiano Reggiano. I had made several jars of sauce and saved them in the fridge for later. The perfect moment had finally come, I’d say. Everything was home-made.My boyfriend visited his family in Italy just before Christmas and came back on the same day that my parents also flew to Sweden. This meant that a lot of suitcases filled with Italian delicacies arrived on the same day. Among the many delicious foods, there was a block of Parmigiano Reggiano aged 24 months that
we are now happily grating on our pasta I snack on every time I open the fridge.
Making both the pasta and the sauce from scratch requires time and commitment, but it so worth it from time to time. This makes you really taste the difference and feel like being at a restaurant. Time spent making real food is never wasted. Buon appetito.