Nonna Caterinas tagliatelle.
Every summer after school ends, my husband and children spend a couple months in Sicily with their grandparents, cousins, and uncles/aunts and Italian friends.
I join them for a few days, because my holidays are not enough to allow me to stay the full 2 months.
Tagliatelle are part of the Emilian gastronomy, which requires that for every 100g (1/2 cup) of flour, 1 egg must be added. Furthermore, the recipe does not require the presence of salt.
The only difference in my mother’s recipe is just she adds a little bit of cold water but you don’t have to. The reason she adds water is to make the dough a little softer when you start working it.
Nonna Caterinas Tagliatelle
- 300 g flour 1 ⅓ cups
- 3 eggs
- cold water if you want
- Pour the flour into a pastry board.
- Dig a hole in the center of the flour and add the eggs.
- Using a fork, beat together the eggs and begin to incorporate the mixture of flour, starting from the inner rim of the hole.
- Knead everything until you get a smooth and homogeneous dough.
- Wrap the dough in plastic wrap and store at room temperature for 30 minutes.
- Cut 4 pieces and take 1, keep the other 3 parts in the plastic paper so they won’t dry out.
- Put the piece you took onto the pastry board, sprinkle it with flour, and flatten it with the rolling pin.
- Flatten the dough out more with the pasta roller, first on the maximum thickness of 7, roll it out several times, decreasing the thickness one by one until the thickness is reduced to 2 (this is the thickness I prefer).
- Put the dough back onto the pastry board and roll it up as you would do with a wrap.
- Cut the dough roll into 7 mm (0.27-inch) slices.
- Take the tagliatelle from the ends and spread the pasta in your hand
- then roll them around your palm to create a nest and lay it on a lightly floured pastry board.
- They are ready to be cooked.