Homemade Tagliatelle

Method

1. Mix 150g of tipo 0 flour and 150g of semolina flour on a work surface and form a well.
2. Crack 3 eggs into a separate bowl, then pour into the well. Add a drop of oil.
3. Beat the eggs with a fork, gradually incorporating the flour from the edges.
4. Knead the dough with your hands for about 10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
6. Meanwhile, prepare the sauce: trim the guanciale and cut into strips. Sauté in a cold pan over low heat without oil until the fat renders and the meat is crispy.
7. Add 2 crushed garlic cloves to the guanciale fat. Once golden, remove and discard the garlic.
8. Halve the cherry tomatoes (Piccadilly) and add to the pan. Season with salt and pepper.
9. Add a few torn basil leaves and a splash of water. Cover and let simmer for about 10 minutes.
10. After resting, divide the dough in half. Dust with semolina and roll out with a rolling pin into a thin sheet.
11. Fold the sheet loosely into a flat roll and cut into tagliatelle of desired width.
12. Unroll the tagliatelle and form nests. Repeat with remaining dough.
13. Cook the tagliatelle in abundant salted boiling water for 2-3 minutes until al dente.
14. Drain the pasta directly into the sauce pan. Add a ladle of pasta water and a drizzle of oil.
15. Toss over high heat for a minute. Serve immediately, optionally with grated pecorino or parmesan.