- 390 g Wheat Flour
- 4 Eggs
- 50 ml Olive Oil
Mix the flour, eggs and oil. Work together for a firm, smooth and compact dough. Shape the dough into a ball, cover with plastic and allow to rest for at least 1 hour in the refrigerator.
Roll out the dough thinly between two sheets of baking paper with plenty of flour. Roll the dough into a loose sheet and cut about ½ cm thick strips to form the tagliatelle.
Boil for 3-5 minutes in salted water.