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Fresh Egg Tagliatelle

We were done with store-bought pasta some time ago, and now when are up for noodles with hearty meat sauce I prepare fresh home-made tagliatelle. The noodles are made with the rich pasta dough of flour and eggs, thinly rolled out and cut in long strips. Tagliatelle is extremely versatile because it goes well with most meat and creamy sauces; however, if you love classic combinations, Ragu alla Bolognese dressing should be your first choice. Tagliatelle is the classic egg noddles of Emilia-Romagna and easiest to make in a home kitchen. Previously thoroughly dried, it can be stored in a container for some time. Find the recipe here…