Step-by-step video

Following instructions to create an amazing paella

Ingredients:

• 500g Pasta Flour

• 2 Eggs

• 3 Egg Yolks

• pinch of salt

• 2 Onions

• 3 Carrots

• 2 Stalks of salary

• 500g of minced Beef

• 2 Bay leaves

• 200ml Red Wine

• Salt

• Pepper

Directions:

• THE ART OF FRESH TAGLIATELLE MAKING

  The Golden Ratio

  • The Formula: For exactly one standard portion, use 100 grams of Italian Flour (Type 00) to 1 Medium Egg (weighing between 45 to 55 grams). This creates a total weight of 150 grams containing a perfectly balanced ratio of solids and liquids.

  The Dough Mechanics & Timing

  • The Crown (Volcano): On your silicone mat or wooden board, shape the flour into a wide crown/volcano structure with a diameter of roughly 17.5 to 20 cm. Ensure the interior walls are thick and structurally solid so the raw egg does not breach the wall and spill across the workstation.

  • The Egg Prep: Always crack the egg into a separate small bowl first to safely catch any rogue pieces of shell before transferring it into the flour crater.

  • The Salt Rule: AbsA pintch of salt olutely zero salt goes into the pasta dough! Salt draws out moisture from the flour cells and ruins the elastic texture. Instead, the boiling cooking water must be heavily salted—"as salty as the Mediterranean Sea".

  • Incorporation (Duration: ~3 to 4 Minutes): Using a fork, whisk the egg gently in the center. Gradually bring tiny amounts of flour from the inside walls into the liquid using controlled circular motions until a thick paste forms. Continue until most of the flour is integrated and no loose egg remains.

  • The Italian Flour Dusting Technique: When dusting the board to prevent sticking, never drop heavy clumps of flour (which creates dense flour mountains and ruins the golden ratio). Flick your wrist sideways to cast a fine, microscopic "dust" across the surface the authentic Nonnaway!

  Gluten Activation, Kneading & Rest

  • Kneading (Duration: 8 to 10 Minutes): Ditch the fork, gather the shaggy mass into a unified ball, and use the heels of your palms to firmly press, stretch, and roll the dough anti-clockwise. Knead energetically for 8 to 10 minutes using your body temperature to activate the gluten proteins and melt away any dry lumps.

  • The 3-Second Phone-Texting Test: To check if the gluten network is fully activated, press your finger into the dough using the exact same pressure you use when texting on your smartphone. If the indentation springs back completely in under 3 seconds, the dough is fully activated. If it takes 5+ seconds or stays sunk, keep kneading!

  • The Rest Period (Duration: Minimum 30 Minutes to 2 Hours): Wrap the dough tightly in plastic wrap. It must rest in the fridge at $4^\circ\text{C}$ to $6^\circ\text{C}$ for a minimum of 30 minutes (ideally 2 hours). This allows the gluten structure to relax completely, making it elastic enough to pass smoothly through the pasta rollers without tearing.

  Rolling, Cutting & Cooking Timings

  • Rolling the Sheet / Sfogliatrice (Duration: ~5 Minutes): Flatten the rested dough slightly with your palm. Pass it through the widest setting of the pasta machine, fold it into thirds (letter fold), and pass it through again to laminate. Gradually decrease the roller setting step-by-step until you reach a thin, smooth, semi-translucent sheet (roughly 1.5 mm thickness).

  • The Traditional Hand-Cutting Method (Duration: ~3 Minutes):

    1. Lightly dust both sides of your long pasta sheet with semolina or flour to prevent sticking.

    2. Gently roll the sheet from both short ends toward the center, or roll it loosely into a flat ribbon roll.

    3. Using a sharp chef's knife, slice the roll vertically at equal intervals of 6.5 mm to 8 mm(the canonical width of authentic Tagliatelle).

    4. Slide the dull spine of your knife under the sliced ribbons and lift them up gently to unfurl the long strands into loose nests.

  • Boiling (Duration: 2 to 3 Minutes): Drop the fresh nests into rolling, heavily salted boiling water. Fresh Tagliatelle cooks extremely fast—roughly 2 to 3 minutes al dente.

  The Universal Starch Theory

  • "Tears of the Pasta Gods":

    "Why do we care so much about pasta water? Because starch completely transforms texture! Just like activated potato starch binds and improves the texture of a croquette, the starchy water from your boiling pasta—what high-end chefs call 'the tears of the pasta gods'—acts as a natural emulsifier. When tossed into your sauce, it seamlessly binds the fats and liquids together, turning a watery sauce into a velvety, professional masterpiece!"

  
  

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