Fresh Tagliatelle

Dust off that old pasta maker from the 90’s and try this easy, fun and delicious tagliatelle.

400g OO flour (2 2/3 cup)
1 fat pinch of salt
4 large eggs

Either put the flour and salt in a bowl or on a clean work surface. Form it into a mound and crack in the eggs into the mound. Work with your hands or a spoon until the mixture comes together in a claggy mess. Knead for a few minutes until smooth and satiny. Form it into a ball, cover with a tea towel and leave for 30 minutes or up to 1 hour.

Have more OO flour at the ready and begin to roll out the pasta.  Cut the ball into strips and feed through the pasta maker as directed. Nigella recommends repeating the no. 1 setting several times, folding the dough in half each time. Pass it through up to no. 5, then put through the tagliatelle cutter. Toss immediately with OO flour and leave to dry a bit.

Cook in plenty of boiling, salted water for just 1-2 minutes, or until tender. Toss with your favorite sauce.