A staple of Italian cuisine, homemade tagliatelle is relatively easy to make. I don’t understand why so many homemade pasta recipes use only 00 flour; it’s less healthy and, although easier to work with, can be so sticky that it ruins the result in some cases. Mixing 0 flour with semolina produces a less sticky dough, perfect for tagliatelle and spaghetti alla chitarra.

Ingredients

• 200 g. of Manitoba flour or any 0 or 00 flour
• 200 g. of Semolina
• 4 Eggs

Directions

1. To prepare the noodles, start by pouring the two flours into a bowl, create a hole and break the eggs in the center at room temperature. Then mix for about 5-10 minutes until the dough is smooth and elastic.
2. Now form a ball and wrap it in a cloth and let the dough rest at room temperature for at least 30 minutes.
3. Divide it into eight parts to roll it out more easily.
4. Flour one part thoroughly and flatten it, store the other two portions in the cloth so they will not dry out.
5. Take the dough puller and place it on the maximum thickness and pass the dough between the rollers
6. To get a first rather thick sheet, then fold the two flaps of the sheet towards the center to give a more regular shape
7. Then flour it slightly and pass it between the rollers, continue in this way several times until you reach the desired thickness.
8. Lay the dough obtained on the floured pastry board, and equalize with a knife the ends to make the dough regular
9. Sprinkle it with a little semolina on both sides, let the sheets dry for 5 minutes.
10. Cut the tagliatelle using the crank machine cutter or with a knife.
11. Place them on floured pastry board and cover with a cloth to preserve humidity.
12. Cook and enjoy