Here are my 10 rules of making fresh pasta from scratch, specifically homemade tagliatelle with egg, 00 flour & salt. Let me know if you want to see more of these lists
🍝 BIANCA’S 10 RULES OF MAKING FRESH
PASTA 🍝
1. Choose ’00’ flour over regular flour:
’00’ flour provides a finer texture and better elasticity for pasta.
2. Skip the oil: Traditional pasta dough doesn’t need oil; stick to flour, eggs, and a pinch of salt.
3. Maintain the ratio: Use the correct ratio of flour to eggs, typically 100g of flour to 1 egg per serving.
4. Knead thoroughly: Knead the dough until it’s smooth and elastic, usually for about 10 minutes.
5. Let it rest: Rest the dough for at least
30 minutes, wrapped in plastic wrap or a damp cloth.
6. Roll thinly: Roll out the dough as thin as possible, either by hand with a rolling pin or using a pasta machine.
7. Dust with flour: Dust the dough with flour to prevent sticking during rolling and cutting.
8. Cut evenly: Cut the dough into even strips for uniform cooking.
9. Cook briefly in salted water: Fresh tagliatelle cooks quickly, usually in 2-3 minutes. Use plenty of salt in the boiling water for flavour.
10. Buon Appetito!: Savour your fresh tagliatelle with a simple sauce that complements its delicate flavour.
These steps will help you create perfect tagliatelle every time.
Buon appetito!
#pasta #freshpasta #cookingtiktok #cookinghacks #tagliatelle #pastarecipe #recipe #howtocook #pastatips
27 Comments
Trying it now
Delisis pata I wan et da pata yes 😅😮😮😮
you can use water too
😍
What kind of surface are you using?
This is so good I’m always gonna do this when I crave something like noodles cuz I need to use gluten free stuff so this is so good tyyyyyy
no salt
Traditional pasta does use oil depending on the region of Italy you are from and the type of pasta you make.
Nice tips, but anybody reading this put a little bit of olive oil in your ingredient list . That’s traditional
Why shouldn’t you use oil?
What's the ratio?
No habia visto como hacer pasta desde 0! Ahora tengo ganas de hacerlo no se ve tan complicado
Thank you!
Lie , dont use flour for bending, use starch
Jesus loves yoi
What type of flour? high protein flour?
Egg alternative?
Premium.
I don’t even use chicken period either!😷
Don't even use salt. Just eggs and flour. Make your pasta water 2% salinity
In cultural italian historical nerdism… eggs are used mostly in areas where the wheat lacked protein needed for structure. With a "strong" enough semolina, no egg is needed unless you like that flavor.👨🏫🎉❤😂
how do u roll so thin? I tried but stil quite thick.
11. Put rapid rise baking powder in the flour to ensure your grandma Kills you when cooking dinner… 🤡💀
You missed one, use a lot of water so the pasta can dance. You should have had more
Also hang it out to dry after rolling flat and cutting large squares/strips before you cut into your noodle shapes. It should dry out enough so it doesn’t stick to itself without adding extra flour
En el video la masa está muy gruesa y la olla no tiene suficiente agua.
Why does move stick so much