Season 1
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Form 3 cups flour into a mound; create a well in the center. Sprinkle 1 tsp. kosher salt over flour. Add 3 eggs, 1 egg yolk, 2 tbsp. water, and 1 tbsp. olive oil to well.
André Baranowski -
Using a fork, incorporate eggs and liquid in a circular motion, pulling in small amounts of flour until dough becomes stiff.
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Knead dough, adding a little flour as necessary, to prevent sticking, until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap, let rest for 30 minutes.
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Cut dough into quarters.
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Flatten 1 quarter into a rectangle (cover others with a towel). Pass dough through a hand-cranked pasta roller set at the widest setting.
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Fold dough into thirds, creating another rectangle; feed open edge through roller set at widest setting. Fold again; roll twice more using the same setting. Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1/16”-thick sheet.
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Sprinkle sheet with flour; halve crosswise. Transfer to flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.
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Tightly roll each sheet, from short end to short end; cut cylinder crosswise into 3/8”-wide strips.
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Unroll strips and toss with flour; spread on a floured parchment sheet. Let dry for 30 minutes. To serve: Cook tagliatelle in salted boiling water until al dente, 3-4 minutes. Drain, transfer to a bowl and toss with 2 cups ragù. Serve with grated parmigiano-reggiano. Serves 4.
André Baranowski