Ingredients Jump to Instructions ↓

  1. 4 cups pasta flour

  2. 6 egg s

  3. cornmeal

  4. olive oil

  5. mushroom s

  6. garlic

  7. parsley

  8. parmesan cheese

Instructions Jump to Ingredients ↑

  1. Mound the flour on your work surface and make a well in the center. Crack the eggs in the well and beat the eggs by swirling two fingers (or you can use a fork). Mix together with your hands and knead until you have a nice piece of shiny, elastic dough. Cover it with plastic wrap and let it sit for 30 min.

  2. Roll out dough on a floured surface, (you can use a wine bottle in a pinch!). Dust the dough with cornmeal so it doesn’t stick together, then fold it in half a few times. Cut it in thin strips (remember they’ll plump when you cook ’em) and untangle them. Presto, you have tagliatella.

  3. Drop the pasta in salted boiling water for about 3-4 minutes or til it floats. Dress with the best olive oil you can find, grated parmesan cheese, chopped parsley and mushrooms sauted in olive oil and garlic.


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