Ricetta: Tagliatelle fresche con Funghi, Guanciale e Pomodorini rossi e gialli

Place the flour on a clean surface or in a large bowl, creating a well in the center.

Crack the eggs into the well and add the salt and olive oil.

Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well.

Once the mixture starts to come together, use your hands to knead the dough until smooth and elastic, about 8-10 minutes.

If the dough is too dry, add water a tablespoon at a time until it reaches the right consistency.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.

Cut the sheets into long strips to form tagliatelle, about 1/4 inch wide.

Dust the cut pasta with flour to prevent sticking and let it dry for a few minutes before cooking.

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