TAGLIATELLE (_FLAT EGG NOODLES_)
The best _tagliatelle_ made in Bologna, as by Oretta's mentor, the legendary Sister Attilia, are transparent. In southern Italy, the _sfoglia_ is a bit thicker, but the pasta is just as good.
Provided by Oretta Zanini De Vita
Number Of Ingredients 0
Steps:
- Make pasta all'uovo . When the dough has rested, roll it out with a wooden rolling pin into a thin sheet less than 1/16 inch (1 millimeter) thick. If you use a pasta machine to roll the dough, finish at the smallest setting. If this is too thin for you to handle, stop at the next-to-last setting instead. Nobody will care.
- Spread the pasta sheet out on the board and roll it loosely like a jellyroll. With a large, sharp knife, cut the roll at less than 1/4-inch (5-millimeter) intervals.
- You can also use a pasta machine to cut the noodles. In that case, trim the sheet into regular lengths up to 24 inches (60 centimeters). Feed the sheets through the cutting attachment.
- Fluff the noodles gently with your fingers and set them down in little heaps on floured kitchen towels. Let them dry a bit-just enough so the pieces don't stick together.
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