Fresh Egg Tagliatelle

Name: Fresh Egg Tagliatelle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 200 g 00 flour; 200 g Re-milled semolina flour; 3 piece Yellow yolk eggs; 2 piece Yellow yolk egg yolks; 1 pinch Salt; 50 g Butter; 1 tbsp Extra virgin olive oil (EVO); 1 pinch Salt; 1 pinch Pepper

Pasta

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Cook Time

50 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

Preparing fresh pasta at home is an art that gives great satisfaction! With this recipe, you will obtain perfect egg tagliatelle, with an authentic flavour and an irresistible consistency. Ideal for a Sunday lunch with the family or a special dinner with friends. The recipe is simple, but it requires a little patience and love. The secret lies in the quality of the ingredients: fresh eggs and soft wheat flours and re-milled semolina. Season your tagliatelle with a simple butter and sage, or with a rich and tasty ragu. Enjoy your meal!

Ingredients (9 ingredients)

200 g 00 flour
200 g Re-milled semolina flour
3 piece Yellow yolk eggs
2 piece Yellow yolk egg yolks
1 pinch Salt
50 g Butter
1 tbsp Extra virgin olive oil (EVO)
1 pinch Salt
1 pinch Pepper

Preparation (8 steps)

Preparation of the flours

Thermomix® Setting

10 Sec./Speed 4

Pour 200g of 00 flour and 200g of re-milled semolina flour into the bowl. Mix for 10 Sec./Speed 4 to blend the flours.

Dough

Thermomix® Setting

3 min/Kneading speed

Add 3 yellow yolk eggs, 2 yellow yolk egg yolks and a pinch of salt to the bowl. Knead for 3 Min./Kneading speed.

180

Resting the dough

Remove the dough from the bowl, form a ball, wrap it in cling film and leave to rest in the refrigerator for at least 30 minutes.

Rolling out the pasta

Divide the dough in half to facilitate processing. With a rolling pin, roll out the dough, helping yourself with a little flour, until you obtain a height of approximately 1 mm.

Cutting the tagliatelle

Form pasta rectangles approximately 25 cm high. Flour the surface and fold in half. Cut each strip of approximately 0.5 cm to form the tagliatelle.

Cooking the tagliatelle

Bring plenty of salted water to a boil in a pot. Cook the tagliatelle for approximately 2-3 minutes, or until they are al dente.

Seasoning

In a pan, melt 50g of butter with a drizzle of extra virgin olive oil (approximately 1 tablespoon). Add a pinch of salt and a grind of pepper.

Joining and serving

Drain the tagliatelle and transfer them to the pan with the seasoning. Stir for a few seconds. If you like, add a grind of pepper and serve immediately.