Yield: Yields 1 lb. dough.
Italians use a very fine flour called “00” in pasta dough, but all-purpose works well, too. You won’t use all 4 cups of flour, but the extra helps keep the eggs contained in the well.
Set up a pasta machine on your work surface. Divide the dough into four equal pieces. Work with one piece at a time, keeping the others refrigerated, wrapped in plastic. Flatten the piece of dough with your hand (flour it lightly with necessary) and run it through the widest setting on the machine twice. The first pass roughs up the dough; the second pass smoothes it out.
When the pasta is 1/16 inch thick (you probably won’t need to go to the narrowest setting), lay it on the work surface and cut it into 12-inch rectangles. Using either the tagliatelle cutter on the machine or a knife, cut the pasta into 1/4-inch strips. The tagliatelle can be dried on a drying rack or cooked immediately.
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I can't really tell if I'm supposed to get all 4 cups of flour into the dough. I got through about half before I got the right consitency but I was using bread flour so that might have been a problem.
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