I will be discussing how to make fresh tagliatelle Pasta today. So let’s talk fresh pasta. It’s all about texture. There is nothing worse than “gummy” fresh pasta. I won’t get into actual recipe for pasta itself now. Everyone has their own version. I will discuss the method for now. Anyone that needs a recipe, just ask. So, take a traditional roller pasta maker, you know, the table mount type with the thick rollers? Roll your pasta through until the smallest setting. It’s at this point that people make mistakes. You must lay the thin pasta sheets out on sheet pans and dry them slightly before you cut into tagliatelle. You must dry them out perfectly. The sheets should be dry but pliable before u cut them in the tagliatelle attachment. You then lay the tag out on sheet pans with semolina flour and let them dry even further till almost completely dry then cover and refrigerate.