Homemade Italian Tagliatelle by Foodallitaliana

Ingredients

• 200 g (1.5 cup) all-purpose flour, plus more for dusting
• 2 large eggs

Instructions

1. On a clean work surface, create a mound with the flour and make a well in the center large enough to hold the eggs.
2. Crack the eggs into the well. Using a fork, gently whisk the eggs, gradually incorporating small amounts of flour from the inner edge of the well
3. Continue mixing until a shaggy dough forms. Use your hands to bring the dough together, kneading for 10-15 minutes until it is smooth, elastic, and no longer sticky.
4. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes (or up to 1 hour).
5. Divide the dough into 2-3 portions. On a lightly floured surface, roll out one portion using a rolling pin or pasta machine until it is very thin, about 1-2 mm thick. Keep the other portions covered.
6. Lightly dust the rolled-out sheet with flour, then fold it loosely into a rectangle or roll it up like a scroll. Using a sharp knife, cut the dough into strips about 6-8 mm (1/4 to 1/3 inch) wide to form the tagliatelle
7. Unroll the cut pasta and gently toss it with a little extra flour to prevent sticking. Arrange the tagliatelle in nests on a floured baking sheet or hang it to dry slightly while you prepare the remaining dough
8. Bring a large pot of salted water to a rolling boil. Add the fresh tagliatelle and cook for 2-4 minutes, or until al dente.
9. Drain the pasta and serve immediately with your favorite sauce