Cost Breakdown

Critical Success Points

• • Knead the dough until you obtain a smooth ball (10 min).
• • Let the dough rest in the fridge for 1 hour.
• • Properly rehydrate the croutons to achieve a moist texture.
• • Do not over‑work the meat to keep the meatballs tender.
• • Cook the tagliatelle al dente (3‑4 min).

Safety Warnings

• • Be careful of hot oil splatters when browning the meatballs.
• • Use gloves or a thick towel to handle hot dough if needed.