Fresh Tagliatelle Recipe

Preparation of Fresh Tagliatelle

1. 1

   Make the Dough

   On a clean surface, make a mound with the flour and create a well in the center. Add the eggs and salt into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms.

2. 2

   Knead the Dough

   Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16 inch). Cut the rolled-out dough into strips to form tagliatelle.

4. 4

   Cook the Tagliatelle

   Bring a large pot of salted water to boil. Add the tagliatelle and cook for about 3-4 minutes until al dente. Reserve 1 cup of pasta water and drain the rest.

5. 5

   Prepare the Peas and Arugula

   In a pan, heat olive oil over medium heat. Add the English peas and sauté for 2 minutes. Add the arugula and cook until wilted.

6. 6

   Combine Ingredients

   Add the cooked tagliatelle to the pan with peas and arugula. Toss to combine, adding reserved pasta water as needed to achieve desired consistency. Season with black pepper.

7. 7

   Serve

   Plate the tagliatelle and top with slices of Prosciutto di Parma and grated Parmesan cheese.