Ingredients
- 300 g Tipo 00 wheat flour
- 3 eggs
- 1 tablespoon olive oil
- 1 pinch salt
Step-by-step
Using a different robot? Switch it here:
- Put the flour, eggs, oil and salt in the mixing bowl and mix 20 sec/speed 6.
- Knead 2 min/dough mode until you get a smooth dough.
- Remove, shape into a ball, wrap in plastic film and let rest 30 minutes at room temperature.
- Roll the dough out very thin with a pasta machine or a floured rolling pin.
- Cut into strips for tagliatelle or into sheets for filling.
- Cook in plenty of salted water for 2 to 3 minutes, since fresh pasta cooks very quickly.
Tips
- Resting relaxes the gluten and makes rolling easier.
- Sprinkle semolina to keep the strips from sticking together.
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