Make it at home
Easy to make and quick to cook, it goes well with any type of sauce and suits all tastes!
A symbol of Italian culture, everyone has their own personal recipe: here is Ambra’s.
Tagliatelle kneaded by hand and rolled out with a rolling pin
Ingredients
100% Tuscan fine semolina Molino Borgioli – 400 g
Whole eggs – 4
Oil – to taste
Salt – to taste
How to prepare it
Pour the fine semolina onto a pastry board or directly onto the table, add the whole eggs and mix by hand. Knead the dough for about 10 minutes, adding salt and oil. Pull in all directions with the palm of your hand in an energetic manner.
When the dough becomes smooth, form a ball and let it rest at room temperature for at least 10–30 minutes. Take the dough and roll it out with a rolling pin until you gradually create a smooth sheet.
Cut the sheet according to the type of pasta you want to make!
Light and quick tagliatelle for those who are short on time
Ingredients
100% Tuscan fine semolina from Molino Borgioli – 500 g
Water – approx. 250 g
Salt – to taste
How to prepare it
Pour the fine semolina into the mixer, add a pinch of salt and turn on at medium speed, adding room temperature water a little at a time to adjust the quantity. When the dough is compact, place it on the work surface and knead by hand for a few more minutes until it becomes smooth. Dust with a handful of semolina, cover and leave to rest for about 30 minutes. Roll out the dough with the pasta machine, starting with the thickest setting and reducing the thickness with each pass. Cut the sheets obtained with the pasta machine according to the desired shape.
