HOMEMADE TAGLIATELLES WITHOUT MACHINE

1. Sift the flour into a large bowl

2. Make a fountain in the flour and put the eggs in the center, a pinch of salt and olive oil.

3. Mix the ingredients with a fork then work the dough for about ten minutes, adding a little water if necessary.

4. Put the dough in a bowl, covered with a clean, damp cloth and let sit for 1 hour in the fridge.

5. Cut the dough ball into two pieces.

6. Lightly flour the work surface and roll out the dough very thinly with a rolling pin, forming a long oval. The dough should be very elastic.

7. Adapt the fineness of the dough to the desired thickness of the tagliatelle and fold the dough into a fan, starting with the short sides of the oval.

8. With a knife, cut strips (of the desired width for the tagliatelle). Undo the ribbons of tagliatelle, and put them to dry on a tea towel. Tagliatelle dries very quickly.

9. Repeat these steps with the second piece of dough.

10. Let the tagliatelle dry for 30 min.

11. Boil a large volume of water with a little salt and add the tagliatelle. When the tagliatelle comes to the surface after 1 or 2 minutes, take one out to test doneness. When they are cooked, drain them.

12. Serve with a Traditional Pasta Sauce of your choice Sur le Sentier des Bergers.