Tagliatelle, Tagliolini

Ingredients Wheat flour and eggs, but formerly also flour and water or whole-wheat flour and water. The same ingredients are used for the factory-made versions.

How Made The flour is sifted and kneaded long and vigorously with eggs. The classic dough uses 100 grams (3½ ounces) of flour per medium egg. The dough must be smooth and firm; it is left to rest, covered, and then rolled into a thin sheet. The sheet is cut into flat noodles that vary in width from place to place. The wider noodles are called tagliatelle, the thinner tagliolini. Green noodles, a classic of Emilia and today found everywhere in Italy, come from the addition of cooked spinach to the dough.