Tagliatelle with Garlic Sauce

The total amount of flour (390 g) is divided into two distinct portions: 315 g for the beginning of the dough kneading and 75 g to be gradually added to the mixture during kneading. From the first part (315 g of flour), a mound is formed with the palms on the work surface, and a sufficiently large well is made in the center to accommodate the 4 eggs. This technique helps control the ingredients and achieve a homogeneous texture.

The yolks and whites are placed in a bowl alongside the olive oil. The egg and oil mixture is carefully placed in the well previously formed in the mound of flour. Using a fork, the eggs are beaten lightly until they become a uniform mixture, without incorporating the flour from the surrounding 'walls'. This method is essential to avoid the formation of lumps in the dough.

Bringing the flour from the edges to the center with the help of the fork, it is gradually mixed with the eggs and oil. Mixing continues with the hands until the entire amount of flour is integrated, resulting in a rough mass of dough. This mass is kneaded by hand until it forms a 'ball'. If the dough becomes sticky, a little flour from the second portion (75 g) is sprinkled and mixed again.

The work surface is cleaned of any dough scraps if necessary, using a dough scraper. Flour is sprinkled on the work surface, and the dough is kneaded by hand for about 10 minutes until it becomes soft and silky. During this time, a little flour is added occasionally to prevent sticking. At the end, the dough is shaped into a round form, covered with an overturned bowl, and left to rest for 30 minutes.

After this period, the dough is divided into four approximately equal portions. Each portion is rolled out with a floured rolling pin until the thickness reaches about 1 cm. The machine for rolling pasta is prepared according to the instructions, ensuring that the rollers are dusted with flour to prevent sticking.

The dough is passed repeatedly through the rollers of the machine, progressively, until a thickness of about 1 mm is reached. If the hand can be seen through the dough, it is considered thin enough. The pieces of dough are carefully placed on a floured work surface, where they are cut into long strips of about 25 cm. They are left to dry for 10-20 minutes, turning them once or twice.

The cutting mechanism of the machine is prepared according to the instructions, and the pieces of dough are introduced one by one, cutting them into strips. They are placed on a floured work surface or on a tray lined with flour, being carefully separated from each other to prevent sticking. The pasta is left to dry for 10-20 minutes, ensuring they become firm but not crumbly.

In a large pot, salted water is brought to a boil. When the water is boiling, the pasta is added and cooked for 7-10 minutes. Meanwhile, the hot peppers are halved, seeded, and finely chopped or crushed in a mortar. The garlic is sliced thinly and sautéed in a pan with olive oil until golden. The hot peppers are added and gently mixed with a wooden spoon.

The cooked pasta is drained using a colander and placed in a large bowl. The mixture of oil, garlic, and hot peppers is added, followed by preferred seasonings such as salt and pepper (a mix of white, green, and black pepper is ideal). The butter, cut into very thin slices, and fresh basil are added and gently mixed to combine the flavors.

The pasta is served hot, and before serving, grated cheeses can be sprinkled on top, as desired, for added flavor. This recipe not only offers a delicious dish but also a pleasant experience in the kitchen, turning each stage of the cooking process into a true culinary art.

 Ingredients: For the dough (for about 500 g): - 390 g freshly sifted white flour - 4 large eggs - 2 teaspoons extra virgin olive oil For the sauce: - 6 tablespoons extra virgin olive oil - 4 large cloves of garlic - 4 small dried chili peppers - finely ground sea salt - mixture of white, green, black and paprika pepper - 6 tablespoons of chopped basil - 100 g butter - 100 g pasta cheese (optional)

 Tags:  eggs garlic unt pepper flour oil olives vegetarian recipes