Home Made Egg Pasta-Tagliatelle-Lasagne-Cannelloni-Maltagliati (Pasta fatta in casa)

Ingredients for 4 persons
150 gr (5.29 oz) 00 Flour
150 gr (5.29 oz) Durum Wheat Flour
3 Whole Eggs
1 Tbsp Extra Virgin Olive Oil
A pinch of salt

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Home Made Pasta - Tagliatelle, Lasagne, Cannelloni, Maltagliati (Pasta fatta in casa)

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Lasagna Ragu (Lasagne al ragù)

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Baked Cannelloni (Cannelloni)

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Tagliatelle with Black Truffle (Tagliatelle al Tartufo)

Dough
Pour the flour into a large bowl, add a pinch of salt, make a well in the middle, crack the eggs into the hole and add 1 tablespoon of olive oil
Using a fork, work the eggs and the flour together until well combined then knead the dough with your hands
Once the dough has formed transfer to your work surface and knead it vigorously
The dough must be smooth and homogeneous, if it sticks to your hands add a little flour (not too much)
Form a ball with the dough, cover with a damp towel and let it rest for 30 minutes
After 30 minutes remove the towel, lightly flour the dough, separate 1/4 of the dough and roll out using a rolling pin

With this dough you could make various shapes of egg pasta

Tagliatelle

Lightly flour the pasta sheet on both sides and roll the sheet up into a tube then remove the ends and cut into slices 1 cm (½ inch) thick
Unroll the tagliatelle, dust generously with flour and twirl them into a nest
Lasagne
Cut a piece of dough and work with the rolling pin until it reaches a thickness of 1.5 mm (0.06 inch)
Using a sharp knife, cut pasta sheets into large squares, stay within 10 cm (4 inch) in length
Cannelloni
With the same pasta sheet used to make lasagna, you can make cannelloni as well
Cut the lasagna pasta sheet in half and once filled, roll it up to make the cannellone
Maltagliati
Finally, with the same pasta sheet, you can make a short-cut pasta called maltagliati
Cut the pasta sheet into 2 cm (3/4 inch) strips, dust with flour, overlap the strips