Handmade tagliatelle pasta (V)

Fresh tagliatelle pasta

I was growing up on freshly prepared pasta. My grandmother made all sorts of pasta dishes from scratch. I can still remember the pleasant smell of the freshly rolled and cut pasta waiting for the water to boil. No store bought or restaurant tasted pasta came even close to the taste and texture of my grandmother's haluska. Following her instructions and seeing her making pasta a thousand times, I have made my fresh tagliatelle pasta.

You will need:
1 medium egg
pasta flour (mix of wheat flour and durum wheat flour)
pinch of salt

1. Crack the egg into a large mixing bowl. Remove the chalaza (optional, personal preference).
2. Season with salt and start adding the flour and combining it with the egg with your fingers.
3. When the dough starts to form and come together, stop adding the flour, knead a little, then add a little more flour if too sticky. Knead more. You should have a smooth, elastic dough at the end.
4. Cut the dough in half. Roll out the first one (keep the other half covered to prevent it from drying out) as thin as you can (take your time), towards the end keep the dough on your rolling pin (do not forget to dust with a little flour), roll like that.
5. When you are happy with the thinness, take out the rolling pin from the middle and start slicing up. Because it was rolled up before slicing the pasta will be nice, long and straight.
6. Roll and cut the other half of the dough.
7. Spread evenly and air dry for about 30 mins before cooking. Cook in plenty of water.

You can make all sorts of yummy pasta dishes with you fresh tagliatelle. I used julienned carrots and courgettes with purple sprouting broccoli gently steamed together with fragrant garlic. Drizzle with olive oil and serve on top of your freshly cooked handmade pasta. Enjoy!

Allergy: Gluten, Egg. No dairy. No nut.