Homemade Tagliatelle With Summer Sauce Recipe

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   1.

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   Place the flours in a mound on a work surface and make a well in the center.

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   Place the Large eggs, oil and salt in the center of well.

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   2.

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   Using a fork, beat the ingredients in the center to blend them and gradually incorporate the flour from the outside edge.

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   The dough may also be mixed in a food processor.

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   3.

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   When half the flour is incorporated, start kneading using the palms of the hands and not the fingers.

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   This may also be done in a food processor.

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    Cover the dough and leave to rest for 15 min.

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    4.

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    Divide the dough in quarters and roll out thinly with a rolling pin on floured surface or possibly use a pasta machine, dusting dough lightly flour the manufacturer's directions.

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    Allow the sheets of pasta to dry for about 10 min on a floured surface.

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    Cut the sheets into strips about 1/2 inch wide by hand or possibly machine, dusting lightly with flour while cutting.

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    Leave the cut pasta to dry while preparing the sauce.

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    5.

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    Combine all the sauce ingredients, mixing well.

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    Cover.

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    6.

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    Cook the pasta for 5-6 min in boiling water with a spoonful of oil.

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    Drain the pasta and rinse under very warm water.

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    Toss in a colander to drain excess water.

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    Place the warm pasta in serving dish.

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    Pour the cool sauce over and toss.

* Per serving · 4 servings · Values may vary.