Fresh Pasta from Scratch

Instructions

1. Measure 2 cups (300 g) of semolina flour and 1 cup (150 g) of all-purpose flour into a large mixing bowl.

2. Create a well in the center of the flour mixture and crack 4 large eggs into the well.

3. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a shaggy dough forms.

4. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.

5. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

6. Divide the dough into 4 equal pieces. Keep the pieces covered with a damp cloth to prevent drying out.

7. Flatten one piece of dough slightly, then roll it out using a pasta machine on the widest setting, gradually reducing the thickness until you reach the desired thinness (about 1/16 inch).

8. Dust the rolled-out dough with flour, then fold it over itself several times and cut into 1/4 inch wide strips to form tagliatelle.

9. Unfold the strips and place them on a drying rack to dry for at least 30 minutes before cooking.