HOMEMADE TAGLIATELLE | Master the Art of Making Pasta from Scratch!

Start by measuring 400 grams of top quality '00' flour.

Break 4 eggs into a well made in the flour.

Mix the flour and eggs together using a fork or your hands, being careful to keep the eggs contained in the well.

Gradually incorporate the flour into the eggs until a dough begins to form.

Knead the dough for about 10 minutes until it is smooth and yellow, adding flour as needed to prevent stickiness.

If the dough is too dry, wet your hands and add moisture to the dough.

If the dough is too sticky, add more flour until it reaches the desired consistency.

Cover the dough and let it rest for 10 to 20 minutes to allow the gluten to develop.

After resting, check the dough for moisture and texture.

Prepare a pasta machine by adding flour to it and the extruder attachment.

Flatten the dough slightly and feed it through the pasta machine starting at the widest setting (number 1).

Fold the dough and feed it through again to create a square shape.

Continue to roll the dough through the machine, gradually moving to thinner settings (up to number 7), adding flour as necessary to prevent sticking.

Equipment Needed

Spice Level: