Fresh Pasta Tagliatelle with Frumenta Italian ‘00’ Pasta Flour
- 500g Frumenta Pasta Flour
- 5 eggs
- Pinch of salt
- ½ teaspoon of extra virgin olive oil
- Knead all the ingredients together to make a smoot, even dough.
- Wrap the dough in cling film and put it in the fridge for 30 minutes.
- Roll out a sheet of pasta using a rolling pin and then use a pasta machine to roll it to a thickness of just a few mm.
- Form tagliatelle or fettuccine and then leave to dry for 15-20 hours, shaking from time to time.
- Boil a pan of water, add salt, and toss in the pasta. Keep a close eye on it as it cooks and when ready remove from the heat.
- Drain and serve with a topping of your choice.
The cooking time depends on the thickness of the dough, in general 5 about minutes. Another test to verify if the pasta is cooked is to bite the dough after about 5 minutes cooking and if there is a blank line inside, then the pasta is cooked otherwise leave to cook for another minute.