New York Times

Evan Funke’s Handmade Tagliatelle Pasta

Evan Funke, a pasta maker and the author of the cookbook “American Sfoglino,” developed an exacting recipe for handmade tagliatelle that practically guarantees success for ambitious home cooks. It takes time to achieve the proper balance between elasticity and extensibility in the dough. If it is too elastic, it won’t stretch to the desired thinness, but if it is too stretchy, it is too hydrated and won’t maintain its shape. Keep at it: The more often you make it, the better it will be. If you find the dough springing back after you roll it out, it may need more time to rest, so let it sit at room temperature for 30 minutes before resuming, or refrigerate it for up to 24 hours. Because the dough is the result of just two ingredients — flour and eggs — use the freshest eggs you can find.