Fresh Egg Tagliatelle with Ragù

1h 10mins

Levels:

Easy

List of Ingredients

• 1 LB. of Bolognese ragù
• 2 C. of flour
• 3 of eggs
• Extravirgin olive oil
• Salt

Method

Form the flour into a well with a wide center; put the eggs into the well, break the yolks with a fork, beating them a little to mix the yolks with the whites. Add a pinch of salt and 1 tablespoon of oil, then knead with the flour, bringing the flour towards the center a little at a time.

When you have formed a ball, knead it with your hands, stretching it out and gathering it back into a ball until it is elastic. Set it aside to rest for 30 minutes.

Roll out the dough into a thin sheet, working on a floured surface; roll up the sheet and cut into strips, creating long thin ribbons, or tagliatelle. Cook in salted boiling water for 2-3 minutes, drain and top with the ragù.