Homemade tagliatelle with creamy mushrooms | Silky cream sauce pasta

Pour the flour onto a clean work surface and make a well in the center. Crack the eggs into it and, using a fork, gradually start incorporating the flour from the edges.

Knead the mixture by hand into a smooth, elastic dough for about 8-10 minutes. If it feels slightly dry, add 1 teaspoon of water. Wrap in cling film and let it rest in the refrigerator for at least 30 minutes.

After resting, divide the dough into two portions. On a lightly floured surface, roll it out thinly with a rolling pin or pasta machine (to about 1-1.5 mm thickness). Dust lightly with flour, roll up loosely, and cut into 8-10 mm wide strips using a sharp knife. Shake out the pasta ribbons into small nests.