André Baranowski
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Many Bolognese pasta makers roll their pasta dough by hand to make tagliatelle, but we found that using a hand-cranked pasta roller and cutting the sheets of pasta with a knife yields excellent results. To serve your homemade tagliatelle, see our recipe for Anna Nanni’s Ragu alla Bolognese or our collection of variations on ragu »

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1. Form 3 cups flour into a mound; create a well in center. Sprinkle 1 tsp. kosher salt over flour. Add 3 eggs, 1 egg yolk, 2 tbsp. water, and 1 tbsp. olive oil to well. André Baranowski
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2. Using a fork, incorporate eggs and liquid in a circular motion, pulling in small amounts of flour until dough becomes stiff. André Baranowski
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3. Knead dough, adding a little flour as necessary, to prevent sticking, until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes. André Baranowski
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4. Cut dough into quarters. André Baranowski
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5. Flatten 1 quarter into a rectangle (cover others with a towel). Pass dough through a hand-cranked pasta roller set at widest setting. André Baranowski
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6. Fold dough in thirds, creating another rectangle; feed open edge through roller set at widest setting. Fold again; roll twice more using same setting. Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1/16″-thick sheet. André Baranowski
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7. Sprinkle sheet with flour; halve crosswise. Transfer to flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer. André Baranowski
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8. Tightly roll each sheet, from short end to short end; cut cylinder crosswise into ⅜”-wide strips. André Baranowski
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9. Unroll strips and toss with flour; spread on a floured parchment sheet. Let dry for 30 minutes. André Baranowski

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