On a clean work table we make a volcano with the flour and we crack the eggs inside. We knead little by little mixing first with the tips of the fingers and then with the whole hand. You have to do it with energy, that everything is well linked. We will obtain a slightly hard dough and it has to be detached from the hands. If it is very dry we add a little water and if it is wet a little flour. It all depends on the type of flour you use and the size of the eggs.
We wrap the dough in plastic wrap, so it doesn’t dry out, and let it rest for an hour. With this we get the protein to develop, gain body and become more elastic. Something that will help tremendously when it comes time to stretch.
Once rested, divide the dough into portions and roll. Sprinkle a little flour on the work surface and we stretch each ball with a roller. It is important that a thin and rectangular sheet looks good, so that when cutting it we obtain good strips of pasta.
There are countless cuts and shapes to give to pasta. We opted for the tagliatelle, very simple. Sprinkle each sheet with a thin layer of flour and fold in a zigzag. With a very sharp knife we cut portions of one centimeter. We place the pasta portions on a board, forming nests with each one of them, and cover with a cloth while we continue cutting the rest of the pasta.
Once ready, it only remains to cook it in salted water. The ratio recommended by pasta experts is 10 grams of salt for every liter of water and one liter of water for every 100 grams of pasta. However, if you don’t want to go around measuring, be sure to use plenty of water so that the pasta releases the flour that has adhered and cooks freely.
The cooking time will depend on the thickness of the pasta and whether it is filled or not. It can vary from two to five or six minutes. It is best to test the point before removing it from the water. We like to leave it slightly hard to be able to give the sauce a last shot of cooking and make it al dente.