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The Kitchen Table
Collaboratore di CookingClassesMarketplace
Flour, eggs, and a rolling pin — everything you need to make silky tagliatelle from scratch.
There's nothing quite like the first time you roll out a sheet of pasta you made with your own hands. It's easier than you think — and once you've done it, the boxed stuff never tastes the same.
The classic ratio is 100g of flour to 1 egg per person. Tip the flour onto a board, make a well, crack in the eggs, and beat them with a fork while slowly pulling in flour from the sides.
Knead for 8–10 minutes until the dough is smooth and springs back. Wrap it and let it rest for 30 minutes — this relaxes the gluten so it rolls out without fighting you.
Roll thin enough to see your hand through it, dust with semolina, fold, and slice. Cook fresh pasta for just 90 seconds in well-salted boiling water.
Want to learn hands-on? Our hosts across Italy run pasta classes every week.
