Herb-Infused Tagliatelle with Roasted Cherry Tomatoes
"YIELD: 6 HOMEMADE TAGLIATELLE PASTA Freshly cut homemade tagliatelle pasta on a board Flour eggs, salt, olive and water are mixed then run through a pasta machine for the perfect homemade pasta. prep time 1 HOUR 10 MINUTES total time 1 HOUR 10 MINUTES INGREDIENTS 3 cups (390 grams) all-purpose flour 4 large eggs room temperature 1 teaspoon salt 1 tablespoons olive oil 2 teaspoons water Get Ingredients Powered by Chicory logo INSTRUCTIONS On a clean work surface or a bowl, make a mound with the flour. Create a well in the middle and add the eggs, egg yolk, salt, olive oil and water. Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand by cupping the flour. The dough will start to come together and once there is no more liquid use your hands to start kneading the dough with the palm of your hands. Do not force the dough to take all the flour, just until the dough comes together and is not too sticky to handle. If the dough does take all the flour and is still too sticky, add more flour, a little at a time. Continue to knead for up to 10 minutes, the kneading is what makes the dough nice and light. Once the dough is soft and smooth, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dries out. Set aside for 30 minutes to rest. For pasta machine method: Once the dough has rested, cut it into quarters. Take one quarter, wrap the other quarters back in the plastic wrap. Shape the quarter with your hands into a rectangle. With your pasta machine set to the largest setting the dough through. Fold the dough in half and pass through again on the largest setting. Repeat this 2 more times. Turn the machine to the next setting and pass the dough through. Keep running the dough through decreasing the setting each time until you reach the last setting. Attach the tagliatelle attachment to the machine and pass the dough through one last time. Drape the tagliatelle over your hand and transfer to a floured board or baking sheet and allow to dry for 30 minutes. Or if you have a pasta hanger you can use that. To make without a pasta maker: Take a small amount and roll out as thin as possible using a rolling pin to a rectangle of about 6-inches (15 cm) by 12 inches (30 cm) on a floured surface. Take the end closest to you and start to roll, it will be more of a flat roll. Using a sharp knife, slice from right to left (or left to right if you're left-handed) into noodles. This will be the thickness of the pasta strands, so cut at least 3/16-inch (5 mm). The thickness is up to you."
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Herb-Infused Tagliatelle with Roasted Cherry Tomatoes
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