Place the flour on a work surface (e.g. large work board). Make a well in the flour and pour the beaten eggs, salt and olive oil. Mix this mixture of eggs and olive oil with a fork and stir in more and more flour from the edge.
As soon as the mixture thickens, continue to mix in the flour with your hands. If the dough is too dry, add a little water, but not too much. The dough must be lumpy and coarse and not too moist.
Continue kneading the dough vigorously with your hands like bread dough for about a quarter of an hour. The dough should best be kneaded away from you with the heels of your hands, then pulled back towards you and then kneaded away again with the heels of your hands like bread dough. After a quarter of an hour, the dough should be smooth and pliable.
Shape the dough into two balls and let rest for about a quarter of an hour. Then the dough can be worked on, either with a pasta machine, or, if you don`t have one, use a rolling pin to roll each ball into a very thin dough on a large board.
Now this dough can either be used for ravioli or, as I like to do it, I then make tagliatelle out of it. To do this, I cut through this thin pasta flatbread once, then roll it up and cut off thin strips, approx. 1/2 cm, from it.
These are then unwound and placed on a clean floured tea towel. Cook the pasta in boiling salted water until al dente (approx. 2 - 3 minutes). This recipe is calculated for two people (good eaters) as a main meal.
Ingredients
Print Recipe
Pin Recipe