Mix the ingredients together, knead, gather into a ball and allow to rest for 30 minutes. You can find out in detail how to make this dough, along with some details on sauces at Recipe ID: 2140040.
Roll the dough out thinly with a rolling pin. Lastly, wrap the dough around the rolling pin diagonally to make a square. Cut into 1-3 mm strips.
Fold the dough into 3 layers to cut quickly with a knife or cut as-is with a pizza cutter for speed. I used a toaster oven tray as a ruler to cut straight.
These strips of pasta stick together very easily so dust well with flour before making the sauce.
I served this pasta with a cream and milk-free Carbonara (Recipe ID: 2148558.) The sauce sticks well to the pasta and tastes so good.
Story Behind this Recipe
I really like fresh pasta, so am trying my hand at making different kinds.
Tagliolini is made in Northern Italy, where the province of Piedmont is particularly famous for it. The name for this pasta cames from the word "tagliare," which means to cut. This smooth, thin pasta goes best with tomato and cream-based sauces.