In this video you will learn step by step how to make traditional tagliatelle from Bologna, Italy.
Pasta Dough Recipe:
300 grams, 00 Flour
10 grams, Kosher Salt
3 Whole eggs
3 Egg Yolks
Brooklyn Pasta Lab
Chef Michael Pini is well known for handmade pasta learned throughout Italy. His passion of pasta making was solidified during his studies in the region of Emilia-Romagna and Puglia. Brooklyn Pasta Lab delivers fresh handmade pasta kits directly to your home in the boroughs of New York City.
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orders@brooklynpastalab.com
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music: Prescient, Howard Harper-Barnes
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