Hand-Rolled Tagliatelle with Rich Cheese Sauce
Staple · Noodle · Italian60 min(Prep 50 min + Cook 10 min) · 450 kcal per serving · 2 servings · Normal
Authentic hand-rolled tagliatelle made with just a rolling pin — no pasta machine needed. A luxurious sauce with Yotsuba butter and a three-cheese blend coats the chewy fresh noodles beautifully.
Instructions
- Mound the bread flour in a bowl, make a well in the center, and crack the egg into it.
- Use a fork to break the egg, gradually pulling in flour from the edges. Cut and stir rather than knead at this stage.
- Bring the dough together, then knead by leaning your weight through the heel of your hand for about 10 minutes until the surface is smooth.
- Wrap the dough in plastic and rest in the fridge for at least 30 minutes.
- Dust the work surface (extra flour, not in the listed amount) and roll the dough out with a rolling pin. Roll lengthwise then crosswise repeatedly to spread it into a square. If it resists, rest 5 minutes.
- Roll out as thin as possible — until your hand is faintly visible through the sheet. Fresh pasta puffs when boiled, so go thinner than seems right.
- 生地の両面にしっかり打ち粉をして三つ折りにし、包丁でお好みの太さ（タリアテッレなら約8mm）にカットします。
- Melt butter in a pan over low heat. Add a ladle of pasta water, bring to a boil, and emulsify to form the sauce base.
- Cook the pasta in 1%-salted boiling water for about 4 minutes.
- Transfer the cooked pasta to the pan and toss with the sauce over medium heat for about 30 seconds so the noodles absorb the flavor.
- Reduce to very low or turn off the heat. Add the cheese and stir quickly to combine. Plate as soon as the cheese melts and thickens.
- Finish with a sprinkle of black pepper.
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