Barley Tagliatelle

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From JoMarie Pitino, Pasta Chef at Ava Gene’s.


580 grams “00” flour (4 cups)
280 grams barley flour (2 cups)
3 whole eggs (160 grams)
415 grams egg yolks
20 grams olive oil (2 tablespoons)


In a stand mixer with paddle attachment, combine flours, olive oil, and whole eggs, and mix on low speed for about two minutes.

Slowly stream in egg yolks, pausing to let the yolks fully incorporate into the dough.

As the dough starts to come together into bigger pieces, switch to the dough hook attachment and knead 5–7 minutes, until the dough is springy to the touch.

Wrap the dough in plastic and let it rest for 30 minutes at room temperature.

With a pasta sheeter, roll dough out until it is just thin enough to start to see through. Most small hand-cranked machines are numbered, and this corresponds with about number “4” in thickness.

Next, cut the sheeted dough into 12-inch-long rectangles and lay them out on the table to dry for a few minutes. You want the dough to be flexible still, but not tacky.

Dust the sheets with semolina and stack a few sheets on top of each other, then roll the sheets to form cylinders and cut the pasta lengthwise into strips about a centimeter wide.

Once the pasta is cut, it can be stored in the refrigerator for a couple of days or in an airtight container in the freezer for about 5 days.

To cook, boil in salted water for about 5 minutes.

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