Tagliatelle
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour (type 405)
- 1 large egg (s)
- 5 egg yolks
- 2 tablespoon pumpkin seed oil, cold-pressed
- 1 teaspoon salt
- 1 piece (s) butter (large ), for frying
Print Recipe
Pin Recipe Instructions
- You can put all of the ingredients in a kneading machine and let the machine do the work, or you can make the dough yourself.
- To do this, put the flour on your worktop and make a hollow in the flour. Now put the eggs, oil and salt in the middle, stir everything with a fork until you can knead the dough with your hands (if the dough is still sticky, add a little more flour). Knead the dough for 10 minutes until it is shiny. Wrap it in foil and let it rest for half an hour at room temperature.
- Roll out the dough with a little flour (it must not stick) to a thickness of 1-2 mm. Because cut the rolled out dough into approx. 1 cm wide strips. Cook in boiling salted water for about 5 minutes until al dente.
- Then melt a piece of butter in a large pan and toss the cooked pasta in it - add a pinch of salt if necessary. DO NOT rinse the pasta in cold water after cooking and serve immediately.
- The ribbon noodles go well with goulash, roasts, etc.
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