METHOD
Pile flour in a mound
onto a clean pastry board. Form a hollow in the center of the mound. Break
in eggs, one by one. Mix lightly with a fork to combine yolks and whites.
Using a fork, stir to slowly pull in flour, being careful to not break
up mound and let eggs escape. Knead for 2 minutes to form a smooth dough,
and shape into a ball. Cover with a cloth or with plastic wrap and let
rest for 1/2 hour.
Uncover and knead for
1 minute. Flatten with hands to a disk and roll with the longest rolling
pin you have. To properly roll dough: put flattened disk in front of you.
Starting 2/3 down the disk, roll away from you, stopping just at the edge.
Turn disk and roll in a similar manner. Repeat until center is carefully
thinned, then roll out edges to make an even dough. The finished sheet
of dough should be very thin.
Place on clean kitchen
cloth(s) to dry slightly. To pick up dough, place rolling pin in center
of dough. Fold the top half over the pin and lift.
When sheet of dough has
dried, but is not brittle (about 20 minutes), roll up jelly-role fashion.
Using a sharp chef's knife, cut into 1/3 inch strips. When cut, pull up
strands gently to separate and place on kitchen cloth or on sheet dusted
with cornmeal until ready to use.
To cook: Bring large
quantity of salted water to a boil. Stir in tagliatelle. Cook until al
dente. Be attentive: fresh pasta can cook in 3 - 7 minutes. When cooked,
sauce with a good meat sauce. Try Marco's veal 'fojade.'
Serves: 4 - 6
recipe from www.inmamaskitchen.com
Contributor: Marco Frascari
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