Michelin star pasta tips

Ingredients

• 400 g 00 Flour (sifted, high‑protein Italian flour for smooth dough)
• 4 Large Eggs (room temperature)
• 1 tbsp Olive Oil (extra virgin, adds elasticity)
• 1 tsp Salt (fine sea salt)

Instructions

1. Combine Dry Ingredients

   Place the sifted 00 flour on a clean work surface, make a well in the center, and add the salt.

   Time: PT5M

2. Add Wet Ingredients

   Crack the 4 eggs into the well, add 1 tbsp olive oil, and beat lightly with a fork, gradually incorporating flour from the edges until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Gather the dough into a ball and knead on the work surface for about 10 minutes until smooth and elastic.

   Time: PT10M

4. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

   Time: PT30M

5. Set Up the Pasta Machine

   Place the pasta machine on a sturdy bench. Since there is no clamp, hold the machine firmly with one hand on the base while the other guides the dough.

   Time: PT5M

6. Flatten the Dough

   Divide the rested dough into 4 equal pieces. Lightly flour each piece and flatten with your hand to fit the machine opening.

   Time: PT5M

7. Roll Through the Machine – First Pass

   Set the machine to the widest setting (usually #1). Feed the dough piece through, using the hand‑over‑hand technique: pull the dough out, then bring the machine back toward you, keeping motion in the same direction.

   Time: PT5M

8. Gradually Decrease Thickness

   Fold the rolled sheet in thirds, dust with flour, and pass through again. Reduce the setting by one notch each time (e.g., #2, #3, #4) until you reach the desired thickness (about #5 for tagliatelle).

   Time: PT10M

9. Cut the Tagliatelle

   Attach the cutter attachment or use a sharp knife to slice the final sheet into 8‑10 mm wide ribbons.

   Time: PT5M

10. Cook the Fresh Pasta

    Bring a large pot of salted water to a rolling boil (212°F). Add the tagliatelle and cook for 2–3 minutes, or until al dente.

    Time: PT5M

    Temperature: 212°F

11. Serve

    Drain the pasta in a colander, toss with your favorite sauce, and serve immediately.

    Time: PT0M

Nutrition Facts

Calories

220

Protein

10 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g