Blessed Pier Giorgio Frassati’s Tagliatelle

Blessed Pier Giorgio Frassati’s Tagliatelle​

Serves 2​

— 2 large eggs
— 7 ounces of flour
— Butter, salt and Parmesan (to serve)

1. Pile the flour on a clean countertop, make a well in the middle and crack the eggs into the well. Scramble the eggs with a fork — don’t worry if bits of flour fall in and start to incorporate — and then keep whisking, slowly incorporating more and more flour. 2. Shore up the sides of the well with your hands as need be. Continue to fork-combine the flour and eggs until you have a sticky mass, then use your hands to continue bringing the dough together, adding more flour until the dough is smooth and no longer sticky. 3. Knead for 10 minutes, until elasticity develops and it bounces back quickly when you press it with your finger. 4. Cover and let rest for 30 minutes. 5. Roll out as thin as you possibly can on a clean workspace and cut into 1/4-inch strips. 6. Cook in boiling, salted water for about 2 minutes. Serve with butter, salt and Parmesan cheese.