Tagliatelle Thursday

Thu, 2 February 2017

If you're looking for a quick and elegant pasta dish that's perfect for weeknight entertaining then Giuseppe Crupi has just the option...

Serves 6 people

INGREDIENTS:
La pasta (the dough):
350 gr semolina flour
150gr 00 flour
5 egg
1 tbs extra virgin olive oil

THE DOUGH:

Place the flour in a mound on a smooth work area. Creating a well in the center. Pour the eggs into the well. Slowly pull the flour into the eggs until it is all incorporated. Add a drop of extra virgin olive oil. Finish kneading by hand. Let it rest for about 1 hour in fridge, wrapped in cling film. Divide the pasta in small disks and put them through a pasta roller until thin, working through all the settings on the machine, from the widest down to the narrowest. (Use the semolina to prevent the dough from sticking to your hands while working). Roll out as many sheets of pasta as possible. Put the dough the tagliatelle shape part of the pasta machine.