Fresh Tagliatelle (Without Electric Pasta Machine)

Instructions

1. Place the flour and salt on a work surface or in a bowl. Form a well at the centre (see note).
2. Poor the egg yolks, whole egg, oil and water into the well. Using a fork, lightly beat the eggs and liquid while gradually incorporating the flour. Once the dough becomes too thick to work with the fork, use your fingertips, then your hands.
3. Do not use more flour than necessary. There may be a few extra tablespoons leftover, or you may need to add a bit of flour, depending on the moisture content of the flour and the size of the eggs.
4. Knead the dough for 10 minutes. At this point the dough will become smooth and should no longer be sticky. If it is sticky, add a small amount of flour and continue to knead.
5. Cover the dough in plastic wrap. Let sit at room temperature for 30 minutes.
6. On a floured work surface, divide the dough into 4 pieces and form each one into a rectangle. Using a manual pasta machine, roll one rectangle of dough at a time. Do not add too much flour so that the dough remains slightly sticky. Gradually flatten the dough to the 5 or 6 setting, depending on your machine. Place the rolled dough on a very lightly floured work surface. Cover with a clean dishcloth or plastic wrap to prevent from drying out.
7. Sprinkle a baking sheet with flour.
8. Cut each strip of rolled dough into shorter pieces about 9 inches (23 cm) long. Stack three pieces of dough and fold in half lengthwise. Using a chef’s knife, cut the dough into long tagliatelle about ½ inch (1 cm) thick. Place on the floured baking sheet. Coat the noodles with flour and form them into little nests. Continue with the remaining strips of dough.
9. Keeping the nests of noodles intact, shake off any excess flour. The noodles are now ready to be cooked.