Healthy Travel Cooking with Lins: Homemade tagliatelle

What do you need?

• 2 large eggs
• 200g of flour

In Italy they have 'special' pasta chickens. The chickens are fed a lot of carrots, which makes the yolk of the egg yellower and slightly more orange. These are better if you want to make fresh pasta.

How do you make it?

• Place 180g of the flour onto a large wooden board (Tagliere).
  Keep the rest of the flour aside, ready to use later in the process.
• Create a volcano with the flour and make a large hole in the centre, then crack the eggs and pour them into the middle.
• Using a fork, lightly beat the eggs, then mix in the flour little by little. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don't break too      soon (This is very important, I forgot the reason for this but the cook was very clear ;-) ). LINS, WHAT EVER YOU DO, Don't let the vulcano break!
• When you start to get a firm texture, you can use your hands, this is the most fun part of making the pasta.

You work the dough just like you would when making fresh bread. With the whole of your hands. About 15-20min or until the dough is elastic and no longer sticks to your Tagliere.

• Put the dough in cling film and let it rest in the fridge. MINUTE 30 minutes. The best is 24 hours. So it is best to make the dough the day before.

Now comes part 2.

• Sprinkle a little flour on your Tagliere, remove the dough from the foil and start rolling.
• It is best to do this from the center up. Then you start back in the middle and roll down. You repeat this (a lot) until you have a perfect round or an egg like me and the dough is very thin.
• If you have a pasta machine, you can use it, but doing it by hand is more fun.

To cut the pasta, I also learned a fun trick.
First, you determine the center of your egg shaped piece of dough. Then you roll up the dough from the top to the middle and you do the same from the bottom.
Now you take a sharp knife (without ridges) and cut the strips.

Cook the tagliatelle within a few hours in boiling salted water for 3–5 minutes before serving      with your favorite sauce (usually only with Prosciutto, ragù or pesto).

Remember, in Italy, every type of pasta has a specific sauce.

We made it with Prosciutto, easy and super tasteful

Enjoy and let me know if it worked.
Within a few weeks you can find the complete process on our youtube channel, so if you want to wait a little longer to make it, that's also possible :-)

Big kiss from La Bella Italia
Lins