Tagliatelle in Broth
2 1/2 cups flour
3 eggs
broth
Put all the flour in a pile in your work area. Use your hands and make round hallow in the flour, like a bowl. Break the eggs into this bowl of flour and beat them with a fork. Using the fork start pulling in a little flour at a time until you start to get a soft dough. Start working the dough with your hands. Knead it gently until all the flour is worked in. Use a dough scraper if you like. Now that you have a nice ball of dough you can start to kneading the dough more aggressively. Fold it over, push it down and turn. Continue for 8 to 10 minutes adding flour if the dough begins to stick to your hands or the work area. The dough should be compact and smooth when it is ready. Roll the dough out into thin sheets using a rolling pin. Lay them on kitchen towels to dry for a while. Drying time will depend on how humid your kitchen is and how thick the pasta is. Once the pasta has dried a bit, about an hour, you are ready to cut it. Note that it doesn't have to be so dry that it cracks when you fold it. It should arrive to the point where it isn't sticky anymore. Sprinkle some dry polenta corn flour onto the sheets to keep them from sticking while you cut them. Gently fold them in half and then, starting from the folded edge, fold the pasta about 2 1/2 inches. Continue in the same direction until they are about 2 1/2 inches wide one way and as wide as the roll the other. With a sharp knife start at one end and cut the pasta into 1/8 inch strips. Once you've made your way through the roll, fluff the pasta up with your hands so that it separates and dries better. The pasta is ready for cooking. It is easiest to prepare it the night before you actually need it. Prepare a good broth. Remove the meat and strain the broth. Bring to a boil and add the tagliatelle. They cook quickly, usually in 5 minutes or less. Serve hot with a sprinkle of fresh ground Parmesan.
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