MARIO BATALI'S FRESH TAGLIATELLE
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 1 1/4 pounds
Number Of Ingredients 2
Steps:
- Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
- Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
- Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using.
- Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Flatten dough to a shape somewhat narrower than pasta machine opening. Lightly dust dough with flour. Feed through machine's widest setting. As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds; roll out again. Repeat process 5 times. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times. At the third setting, repeat process only 3 times. If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.
- Using the widest-cut attachment of the pasta machine, cut pasta sheets into 1/2-inch wide strips. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
- Use tagliatelle immediately, or dry on a floured work surface and store in an airtight container for up to three days.
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Rahul Chaudhary
[email protected]This recipe is a fail. The tagliatelle was mushy and the sauce was watery.
Samiullah 485 Sami
[email protected]I would not recommend this recipe. The tagliatelle was overcooked and the sauce was bland.
aaliyah goff
[email protected]I thought this recipe was just okay. The tagliatelle was good, but the sauce was a bit too heavy for my taste.
Lilly Cash
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and chili flakes to give it more flavor.
HVC KEY
[email protected]I'm not sure what went wrong, but my tagliatelle turned out gummy. I followed the recipe exactly, so I'm not sure what happened.
Stormy Mixson
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it. I will definitely be making this again.
Nainnain niaziniazi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Iruoma Florence
[email protected]I used a combination of white and cremini mushrooms in the sauce and it was delicious. I highly recommend trying this recipe.
kiya fre
[email protected]I added some chopped sun-dried tomatoes to the sauce and it turned out amazing. It gave the dish a nice tangy flavor.
Lynn Norris webb
[email protected]I'm not a big fan of cream sauces, but I loved the sauce in this recipe. It was light and flavorful, and it didn't weigh down the tagliatelle.
Tarhata Akis
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it. It's a great dish to serve when you're having company.
Faisal Ali ghoo
[email protected]This is a great recipe for a special occasion. I made it for my husband's birthday and he loved it. The presentation was beautiful and the flavors were amazing.
khuram zeshan
[email protected]I was surprised at how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the dish turned out great.
Garry games
[email protected]I'm not a big fan of mushrooms, but I loved the way they were prepared in this recipe. They were sautéed until they were slightly caramelized, and they added a lot of flavor to the dish.
Asare Frank
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The tagliatelle is so fresh and delicious, and the sauce is amazing.
Saben Mills
[email protected]I had a hard time finding fresh tagliatelle, so I used dried pasta instead. The dish still turned out well, but I think it would have been even better with fresh pasta.
Mikey Baxley
[email protected]The tagliatelle was a bit too al dente for my taste, but the sauce was delicious. I'll try cooking the pasta for a minute or two longer next time.
Ahmad ali Khan
[email protected]This is the best tagliatelle recipe I've ever tried. The pasta is light and airy, and the sauce is perfectly balanced. I will definitely be making this again.
amoriyah Brown
[email protected]I love this recipe! The tagliatelle is so fresh and delicious. I've made it several times and it's always a hit.
Hasri Hasri
[email protected]My tagliatelle turned out amazing! The pasta was cooked perfectly and the sauce was creamy and flavorful. I highly recommend this recipe.