Home Made Tagliatelle Emiliani.

Tagliatelle Emiliani are a specialty of the Emilia-Romagna region of Italy.

Courtesy of Google

As you can see from the map this region includes the well know cities of Parma (Parmesan cheese), Modena for the manufacture of the super cars, and Balsamic Vinegar,  Bologna for its famous Bolognese sauce and women with special skills.... It is said that the bolognese sauce,( Ragù alla Bolognese in Italy, meat sauce in the States) was registered by the Culinary Institute of Bologna with the Bologna Chamber of Commerce in 1982 where it is mentioned that the sauce is made of a mixture of ground beef, ground pork, and salted pork belly (pancetta tesa) and most important the addition of milk and or fresh cream at the end. In general, the region of Emilia-Romanga is known for excellent food. That is where I gained my first excess weight back in 1971 working on the drilling rigs.

Emilia is also know for its special tagliatelli Emiliani which are also made of flour and eggs but are wider than the normal commercial tagliatelle but narrower than the papardelle which should be 2 cm wide. They are between 6 mm and 1 cm in width cut by hand by rolling the freshly made lasagna sheet, measure, cut; then roll out the tagliatelle. Time consuming but delicious.

Ingredients:

• 600 gm of all purpose flour or strong flour. (type 0 or 00 Italian standards).

• 6 large eggs 63 - 73 gr . I used 73+ eggs which I think they are slightly too big.

• A couple of pinches of salt in the flour. 
• A stand up mixer with the hook attachment as per photos. 

Method:

• Add the flour to the bowl.

• Add the salt and mix well with a wooden spoon.
• Make a hole in the middle.
• Break all the eggs in another bowl and beat slightly (I forgot to beat them).

• Add to the hole.
• Start your mixer to speed 2 and keep mixing until the flour has absorbed all the eggs and wraps itself around the hook.

• Your pasta is ready.
• Using the above quantities you will end up with 1 kg of pasta good for 10 servings.
• Leave dough to rest for about half an hour.
• Prepare your pasta machine and do as per my video (if it will play). 

• Let dry by hanging as per photo here under.

• At this point you can just run them through the standard tagliatelle cutter supplied with your pasta machine.OR you can roll each sheet like you roll a carpet, and cut using a sharp knife the width you prefer. 
• Disperse on a cookie sheet a few at a time so they don't stick, and continue to dry.

- It is best if you prepare the tagliatelle the day before. You can leave them on you kitchen table till the next day. Otherwise refrigerate for quick use.

Note: 

To cook, boil lots of water add the salt when the water boils, add the pasta which will sink to the bottom of the pot. Once they surface (very quickly), you have to wait a couple of minutes, check them for al dente, strain, always keeping some of the water they boiled in, and serve immediately adding the sauce you plan to use, mix well, so they don't stick together.  

Good Luck with this fantastic experience if you really like cooking and serving your guests the best! 

Buon Appetito,

Stelio