A Jamie Oliver Recipe
Homemade Egg Tagliatelle
From his book, Jaime at Home
You'll need for the pasta:
100 gm pasta flour per person
1 egg per 100 gm flour
extra flour for dusting
Here's the Jamie Oliver instructions:
Into the food processor add the flour then crack in the egg.
Pulse it up and Jamie tells us to listen out for the change in sound. When it sounds like a rumble, it means that the dough is coming together. That's when to turn the power off, test the dough by pinching it and if it's a little sticky, add a little more flour and pulse again.
Tip it onto a floured board and knead till smooth. If you're making enough for 4 persons, this is when you break it up into 4 parts to wind it through the pasta machine.
Start with the thickest setting and run it through closer and closer about 4 - 5 times, till it is about the thickness of a CD and it is silky smooth.
Watch the video and you'll see how Jamie flours the flat pastry, rolls it up and slices it up into 1 cm strips.
See how he adds more flour then tosses them gently with his fingers running through the pasta, opening it up.
There you are, a lovely pile of tagliatelle.
Place this to one side and start with the next batch of dough.
Cook in the usual manner, with loads of rapidly boiling water.