Tagliatelle with ricotta
For one extra-large egg, I weigh 80 g of flour. I then add a bit more flour, if needed, to get a dough of the right consistency. I have been using King Arthur’s pasta blend (which includes semolina, durum and all-purpose flours).
The following ingredients yield two small portions. Double them or more, depending on how many people there are around the table and the rest of the menu.
- 1 extra-large egg
- 80 g (a teaspoon less than 3 oz.) flour [see paragraph above] plus more as needed to obtain the dough
by my measuring, 80 g of King Arthur’s pasta blend correspond to 1/2 cup, but this is not what the packaging states and in any case, I recommend you weigh the flour - 3.5 oz (100 g) [homemade] ricotta (or store-bought)
On your working surface, create a well with the flour and crack the egg directly into it. Scramble the egg with a fork. Draw flour from the sides of the well into the center, mixing well with the egg. Trade the fork for your fingertips. Draw flour until a soft dough forms. Add more flour if needed. Continue to knead the dough, 8-10 minutes. Cover and let rest for an hour.
Roll pasta by hand or with a machine. Let rest for a little while and then cut it by hand or with a machine. If rolling and cutting by hand, fold a 3-inch strip of pasta up away from you. Continue to fold the strip until the entire pasta sheet is folded into a flattened roll. With a sharp knife, cut across the flattened roll. Tagliatelle are 1/4″ wide. Unroll folded pasta. Regardless of the method, let the pasta dry until ready to cook it.
Bring a pot of water to a boil. Add some coarse salt, stir and then add the pasta. Bring water back to boiling. Cooking time depends on flour used and thickness of pasta, but it is in the order of a few minutes, so don’t wander away, but pay undivided attention.
Since the pasta takes only a short time to cook, prepare the ricotta as the water comes to a boil. Put the ricotta in a bowl and mash it with a fork to make a cream. If it is on the dry side, add to it a teaspoon or so of the pasta cooking water.
When the pasta is ready, turn off the heat, pour a glass of cold water in the pot, stir and then drain the pasta, leaving a bit of water clinging to it. Toss pasta and ricotta and serve immediately. Depending on the ricotta and on personal preference, a bit of salt may be added during the tossing.