200g of Tipo 00 pasta flour or plain flour
2 medium fresh eggs
When I started writing out this recipe, it became clear that this is one of those things that is far better to learn by watching rather than to try and read a description of what’s involved. So, with that in mind please take ten minutes out (or take 5, twice :)) to watch the video ‘Making Pasta the Not Junk Food way’
When rolling out your pasta, I would strongly recommend a pasta machine, however my 10 year old niece reliably informs me that it can be done with a rolling pin, but it is hard work.
Fresh Pasta cooks a lot quicker than dried pasta depending on how thick the Pasta is, for Tagiatelle 3-4 minutes in simmering water (with a little salt, pepper, oregano and a lug of olive oil) is usually enough but this can vary depending on the ingredients so taste it to make sure it’s done. Once the Pasta has been drained I usually toss it in a little olive oil (or truffle oil) to make sure it doesn’t stick together.