Joe Faro’s Tagliatelle
- 1/2 cup warm water (110F)
- 3 cups all-purpose flour (I used Caputo flour)
- 3 large eggs
- 1 tbs salt
- 2 tsp water
- On a clean work surface or a bowl, make a mound with the flour. Create a well in the middle and add the eggs, egg yolk, salt, olive oil and water.
- Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand by cupping the flour.
- The dough will start to come together and once there is no more liquid use your hands to start kneading the dough with the palm of your hands just until the dough comes together and is not too sticky to handle. If too sticky, add a little more flour at a time.
- Continue to knead for up to 10 minutes, the kneading is what makes the dough nice and light
- Wrap in plastic wrap. Set aside for 30 minutes to rest.
- Once the dough has rested, cut it into quarters. Take one quarter, wrap the other quarters back in the plastic wrap.
- Shape the quarter with your hands into a rectangle. With your pasta machine set to the largest setting send the dough through.
- Fold the dough in half and pass through again on the largest setting. Repeat this 2 more times.
- Keep running the dough through decreasing the setting each time until you reach the last setting.
- Dust with flour and allow to dry for 30 minutes. Or if you have a pasta hanger you can use that.
- Boil for 3–5 minutes until the pasta starts to float to the top. Drain immediately to ensure the pasta remains al dente. Sauce and serve.
This recipe was featured on Season 30 - Episode 3001.