Homemade pasta

Homemade tagliolini in broth

Name: Homemade tagliolini in broth
Yield: 6
Cuisine: Italian
Ingredients: 600 g flour; 6 eggs; Hot broth, as needed for cooking

Flour and eggs are all you need to make these homemade tagliolini, ready to cook in broth and bring to the table piping hot.

From Nonna Adele’s kitchen

LET’S GET COOKING

Method

Make a well in the flour on the work surface and crack the eggs into the centre. Work in the flour gradually, then knead until the dough is smooth.
Cover and leave to rest for 30 minutes.
Roll out with a rolling pin or pasta machine to a thickness of about 2 mm.
Loosely roll up the sheet of pasta and cut it into narrow strips. Unroll and separate the tagliolini straight away.
Bring the broth to a gentle boil, add the tagliolini and stir carefully. Taste as they cook and serve when the pasta is tender but still has some bite.