Fresh Tagliatelle (Without Electric Pasta Machine)

Preparation

• • Place the flour and salt on a work surface or in a bowl. Form a well at the centre (see note).
  • Poor the egg yolks, whole egg, oil and water into the well. Using a fork, lightly beat the eggs and liquid while gradually incorporating the flour. Once the dough becomes too thick to work with the fork, use your fingertips, then your hands.
  • Do not use more flour than necessary. There may be a few extra tablespoons leftover, or you may need to add a bit of flour, depending on the moisture content of the flour and the size of the eggs.
  • Knead the dough for 10 minutes. At this point the dough will become smooth and should no longer be sticky. If it is sticky, add a small amount of flour and continue to knead.
  • Cover the dough in plastic wrap. Let sit at room temperature for 30 minutes.
  • On a floured work surface, divide the dough into 4 pieces and form each one into a rectangle. Using a manual pasta machine, roll one rectangle of dough at a time. Do not add too much flour so that the dough remains slightly sticky. Gradually flatten the dough to the 5 or 6 setting, depending on your machine. Place the rolled dough on a very lightly floured work surface. Cover with a clean dishcloth or plastic wrap to prevent from drying out.
  • Sprinkle a baking sheet with flour.
  • Cut each strip of rolled dough into shorter pieces about 9 inches (23 cm) long. Stack three pieces of dough and fold in half lengthwise. Using a chef’s knife, cut the dough into long tagliatelle about ½ inch (1 cm) thick. Place on the floured baking sheet. Coat the noodles with flour and form them into little nests. Continue with the remaining strips of dough.
  • Keeping the nests of noodles intact, shake off any excess flour. The noodles are now ready to be cooked.