准备

• 在一堆转储面粉在一个工作台上。做一个deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn’t easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary.
• 洗并干双手。揉成面粉的面团上的面团，直到它是一个光滑，同质的面团球，坚固而有弹性，既不干，也不太软，大约5分钟；它不应再粘在表面上。戳它，应该弹回去。将手指压入中心，感觉有点俗气。如果非常粘，请揉更多面粉。
• Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.

• 在工作表面上设置面食机。将面团分为四个相等的块。一次与一件作品一起工作，使其他碎片冷藏，用塑料包裹。用手将面团弄平（用必要的面粉轻轻地面粉），并将其穿过两次机器上最宽的设置。第一段通过了面团。第二次通过使它平滑。

• 将滚筒设置为下一个较窄的设置。将面团通过两次。继续以一种设置划分，然后将面团穿过两次。随着面团的延长和薄薄，它会在机器下方堆叠。通过轻轻提起并整齐地将其折叠在机器后面，从而纠正此问题。

• 当面食厚1/16英寸（您可能不需要进入最狭窄的设置）时，将其放在工作表面上并将其切成12英寸的矩形。使用机器上的tagliatelle切刀或刀，将面食切成1/4英寸的条。可以将tagliatelle干燥在干燥架上或立即煮熟。