How to make
The two types of flour are mixed. Make a well and pour the eggs in it, which have been slightly beaten beforehand. The flour is grasped by hand and start to knead a dough, which is hard and difficult to knead. If necessary sprinkle with a little warm water to get a nice and smooth ball of dough. It is wrapped in foil and left to rest for about 20 minutes.
During this time, a jar of flour and the pasta machine are prepared, which is nicely fixed on the counter.
The finished dough is cut into three parts. The first part is formed into a rectangular piece, sprinkled with a little flour and put through number 6 of the machine. Take it out, fold it in half and roll it again, until it becomes a nice strip (3-4 times), each time lightly sprinkling it with flour and spreading it over the dough by hand.
Then narrow the opening of the machine, switch to another number, 5, etc. to number 1, which is the thinnest, that the dough can be rolled out. The strip is cut into two or three parts for ease and each part is passed through the desired cutters. Each cut bowl, in my case, tagliatelle, is sprinkled with a little flour to prevent them from sticking together.
The finished tagliatelle is left out in the air for a while to dry. Meanwhile, prepare a large pot with more water and salt to boil and drop the tagliatelle into the boiling water. Boil for no more than 1 minute. Strain the pasta. They are poured with tomato sauce, Béchamel or just a little good butter and sprinkled generously with Parmesan.
Note: Uniquely delicious homemade pasta. Spinach, which has been steamed in advance, or tomatoes may be added for color. I made them with just flour and eggs and once they were ready I mixed them with a little quality butter and sprinkled them generously with Gran Castelli parmesan. A small pleasure of homemade pasta.
