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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…

Fresh Egg Pasta

Nothing compares to fresh egg pasta made at home. Any dried and fresh noodles that come from a plastic bag does not have that flavour as homemade one does. Once you try it, you will love it. Making fresh pasta from scratch is neither difficult nor time-consuming but a good recipe is essential. There are plenty of them in cookbooks and on the internet. Some call for oil, egg yolks, others for adding of water or salt. However, genuine sfolia - the stretched-out dough we know and which is popular in most countries - is made with flour and eggs and comes from an Italian region Emilia-Romana. Find the recipe here...