Place the flour on a board, countertop, or in a bowl. Make a “well” in the center of the flour and crack the eggs into it. Gradually beat the eggs with a fork in a circular motion without drawing the flour until the eggs are fully mixed. Add 2 tablespoons (30ml) of olive oil and a pinch of salt. Next, using a fork, start gathering flour with the fork and continue until most of the flour is combined. It will be a little crumbly. Continue to mix with your fingers and form the dough into a ball. If your dough is still sticky, add more flour. If it is dry and crumbling, add another egg.
Once you’ve made your ball of dough, you need to knead and work it with your hands to develop the gluten in the flour. To effectively knead the dough, you have to flatten it onto the lightly floured work surface with your palm. Fold and roll and repeat for around 8-10 minutes until your dough is smooth and silky. Shape the dough into a ball, wrap in plastic wrap, and let it rest for at least 30 mins at room temperature before you use it.
Prepare your pasta machine by setting the roller to the largest number. Flatten your pasta dough by hand or rolling pin and fold the pasta in three, each end overlapping to the center. Feed the pasta through the machine 3 times on each number 7, 6, 5…..until you reach Number 1. If the pasta sheets become too long to handle, cut in half and proceed.
Add the tagliatelle cutting blade to your pasta maker. Roll the pasta sheets thru the machine blade. After each sheet is cut, lightly toss the pasta in semolina flour and set on a large platter.
Add the butter and Parmesan cheese to a large bowl and mix with a wooden spoon until combined. (You may use your fingers to combine.) Add pepper at this time. You can add as much as you want, but try not to make it too peppery. Mix and set aside.
In a large pot, add cold water and sea salt. Bring to a rapid boil and add pasta. It will cook in 3 minutes. Remove pasta from the pot using a hand strainer and place it in the Parmesan sauce bowl. Toss the pasta in the sauce, adding a few drops of pasta water if required to mix.
Serve Immediately.
Place the flour on a board, countertop, or in a bowl. Make a “well” in the center of the flour and crack the eggs into it. Gradually beat the eggs with a fork in a circular motion without drawing the flour until the eggs are fully mixed. Add 2 tablespoons (30ml) of olive oil and a pinch of salt. Next, using a fork, start gathering flour with the fork and continue until most of the flour is combined. It will be a little crumbly. Continue to mix with your fingers and form the dough into a ball. If your dough is still sticky, add more flour. If it is dry and crumbling, add another egg.
Once you’ve made your ball of dough, you need to knead and work it with your hands to develop the gluten in the flour. To effectively knead the dough, you have to flatten it onto the lightly floured work surface with your palm. Fold and roll and repeat for around 8-10 minutes until your dough is smooth and silky. Shape the dough into a ball, wrap in plastic wrap, and let it rest for at least 30 mins at room temperature before you use it.
Prepare your pasta machine by setting the roller to the largest number. Flatten your pasta dough by hand or rolling pin and fold the pasta in three, each end overlapping to the center. Feed the pasta through the machine 3 times on each number 7, 6, 5…..until you reach Number 1. If the pasta sheets become too long to handle, cut in half and proceed.
Add the tagliatelle cutting blade to your pasta maker. Roll the pasta sheets thru the machine blade. After each sheet is cut, lightly toss the pasta in semolina flour and set on a large platter.
Add the butter and Parmesan cheese to a large bowl and mix with a wooden spoon until combined. (You may use your fingers to combine.) Add pepper at this time. You can add as much as you want, but try not to make it too peppery. Mix and set aside.
In a large pot, add cold water and sea salt. Bring to a rapid boil and add pasta. It will cook in 3 minutes. Remove pasta from the pot using a hand strainer and place it in the Parmesan sauce bowl. Toss the pasta in the sauce, adding a few drops of pasta water if required to mix.
Serve Immediately.
