Doses for half a kilo of pasta.
- 200 g. of soft wheat flour
- 150 g. of semolina
- 2 eggs
- 0.20g. of Matese saffron in stigmas
Infuse the stigmas of Matese Saffron in a little hot water and leave to rest for at least 3 hours (the infusion procedure is described in each package of Matese Saffron).
Combine and arrange the flour and semolina in a mound on a wooden pastry board. Pour the eggs into the center. Prepare a little warm water to use during preparation if the dough is too hard. Start by breaking the eggs with a fork and continue beating until the yolks have combined with the whites. At this point add the previously prepared saffron infusion. Then start kneading until it forms a smooth ball. Work the dough vigorously for at least 5 minutes and then leave it to rest for half an hour covered with a cloth. At this point, if you are good at making pastry with a rolling pin, well... chapeau! Your tagliatelle will be presented to diners as entirely handmade. Otherwise, use the classic "Nonna Duck", cut the dough into pieces, make the sheets by machine and then cut them, again by machine, into tagliatelle format.
Enjoy your meal!