For 4 fresh taglietelle people!
For the dough:
400g flour semola
4 medium eggs
The ratio is 1me 1! The dough is made, left to rest for 30 minutes, this applies to housewives who have a car to open. For those who do not have and should open them with pec, the pie is left for about an hour because the semola flour is strong and if they are opened with pec, it should be left more to rest, so that it softens better. Then we take the dough piece by piece and continue to make the taglietellet / spaghetti or even papardelle a little thicker.
In boiling they want no more than 3-4 minutes. They can be made with any kind of ingredient as desired, such as bolognese sauce or even without losing the fresh taste, only with good butter and parmiggiano cheese.
