Learning to Make Tagliatelle in a Bologna Kitchen

# Learning to Make Tagliatelle in a Bologna Kitchen There is a rhythm to making pasta by hand that no machine can replicate. In Bologna, I spent an afternoon learning it from a nonna who has been making tagliatelle for sixty years. ## Just Flour and Eggs The dough is deceptively simple: a mound of tipo 00 flour, a well of fresh eggs, and nothing else. The magic is in the hands, the kneading, and knowing exactly when to stop. > "You feel it," she said, pressing my fingers into the dough. "When it's ready, it tells you." ## The Reward Rolled thin, cut into ribbons, and dropped into boiling water for ninety seconds, the tagliatelle came alive. Tossed with a simple ragu, it was the best pasta I've ever eaten, mess and all.