Tagliatelle are typical of the Emilia Romagna region, where I come from. The longer they are, the better they are considered so keep your "sfoglia" as large as possible!
You can start from the basic recipe for fresh egg pasta.
Tagliatelle can be dressed in may different ways. The most common is to use bolognese sauce, see the recipe described in here, or mushrooms sauce (with or without tomato).
Ingredients for 4 people:
(if you are 4 hungry adults use 4 eggs and flour in proportion...)
3 large eggs
300 gr flour (approx)
Follow the instruction for fresh egg pasta.
Let it dry until becomes no longer sticky but you can roll it easily.
If you have more than one sfoglia, roll it on your pin, and unfold it on a clean cloth on a table or flat surface to let it dry until you make a second one....
Start cutting and ...
Open them well....
Then put them on a tray dusted with flour or on a tea towel.
You can make them dry completely, if the air is very dry, but I suggest you eat them the same day after a short boiling in abundant hot, salted water (10 gr. salt /liter) for 2-3 minutes.
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