Tagliatelle

1. 1

   Sift the flours into a mound on the counter.

2. 2

   Make an 8 well in the center.

3. 3

   Beat the eggs and the yolk together in a small bowl and then place it into the well.

4. 4

   Use your fingers in a stirring motion, gradually incorporating the flour and egg.

5. 5

   When it is all incorporated, knead it for about 10 minutes.

6. 6

   (I did this for about 5 minutes then decided to mix it with the dough hook in the Kitchen Aid.

7. 7

   Dont judge me.

8. 8

   Haha!)

9. 9

   If the dough is too soft, add a little extra flour.

10. 10

    If it is too stiff, add water by wetting your hands and then kneading the dough.

11. 11

    Shape the dough into a ball and let it rest 1 hour.

12. 12

    Roll the dough out into a thin sheet (approximately 1/8).

13. 13

    Hang the dough (I hung mine on the back of a kitchen chair) to dry.

14. 14

    When it feels leathery and doesnt stick to itself when pressed together, it is ready to be cut.

15. 15

    Using a pizza roller cut sheet into strips (approximately 1/4 to 1/2).

16. 16

    Bring a pot of salted water to a boil.

17. 17

    Drop the fresh pasta into the water and boil for 1 to 2 minutes for al dente.

18. 18

    Que aproveche!

* Per serving · 4 servings · Values may vary.