We moved from dry tagliatelle to fresh tagliatelle a while ago and the difference is pretty epic. So inspired by some Saturday morning kitchen cookery type programme making their own pasta, I decided Amelia and I should have a crack at it. We got the pasta machine as a Christmas prezzie from Granddad John and Amelia/Emma bought me the 00 flour used for making pasta…and off we went
After a 30 minute chilling session in the fridge the fun part began
On the whole our first tagliatelle making experience was an immensely positive one. We loved it. But we messed up. We ran the tagliatelle through the pasta machine until it was about the thickness of fresh tagliatelle – which was about two notches away from being the thinnest setting on the machine. This was a mistake. As soon as we started boiling the tagliatelle it swelled up massively and was pretty thick – kinda ending up like Udon noodles. They tasted fantastic, but just a bit thick. So next time we do tagliatelle [ we’ve done several batches of spaghetti since, but no tagliatelle ] we’ll be sure to run them through the machine on the thinnest setting.