Mario Batali's Fresh Tagliatelle
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
- Yield: Makes 1 1/4 pounds
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 5 large eggs
Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using.
Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Flatten dough to a shape somewhat narrower than pasta machine opening. Lightly dust dough with flour. Feed through machine's widest setting. As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds; roll out again. Repeat process 5 times. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times. At the third setting, repeat process only 3 times. If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.
Using the widest-cut attachment of the pasta machine, cut pasta sheets into 1/2-inch wide strips. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
Use tagliatelle immediately, or dry on a floured work surface and store in an airtight container for up to three days.