Hey everyone!
In this video I’ll show you how I make handmade tagliatelle pasta without a pasta machine..!
All you need is a rolling pin, flour, eggs and, if you have it, semolina.
No rolling pin? No problem! Just use a wine bottle to achieve perfect results..
There’s always a big debate about which type of flour should be used and in my humble opinion, I think the flour you should use is the flour you have available right now – just not self-raising!!
In this recipe I used a fine Russian all-purpose flour mixed with semolina and I was very happy with the outcome.
The general rule of thumb for pasta dough is 1 egg for each 100g of flour. Here I’ve used 100g flour, 100g semolina, 2 medium eggs and 1 extra egg yolk. I find the extra yolk gives the pasta a richer flavour and also makes it a little easier for rolling by hand. If you don’t have semolina just use 200g of flour.
This pasta can be used fresh, you can dry it, or freeze it and cooks in approximately 4 minutes in salted boiling water.
Also in this video, you’ll learn to make a deliciously light tomato sauce from sweet vine cherry tomatoes, mozzarella and basil – the quintessential colours and flavours of Italy!
So, no more excuses, let’s roll up those sleeves and get busy…
For 4 people you’ll need;
100g Flour
100g Semolina
2 Medium Eggs + 1 Yolk
For the sauce;
1 Shallot or small onion
2 Cloves Garlic
2 handfuls of Vine Cherry Tomatoes
1 piece of Mozzarella
Basil
Olive Oil
Salt and Pepper