From The Pasta Course-

In this video I'm going to show you how I cut fresh tagliolini.

 *For the most comprehensive understanding of this method, please watch the video recipe once then read the written recipe once. Then watch and read at the same time. Then make the recipe yourself while watching the recipe video once more. You’ll be able to completely understand the method while you actually make the recipe.*

Before cutting any pasta, you'll need to roll pasta by hand with a mattarello or by machine. Use the methods that we teach in our other videos and depending on your pasta shape, you'll need to adjust the final thickness.  

How to measure the thickness of the pasta sheet: Simply measure the thickness of the sheet of pasta with Post-it^® notes stacked up beside the sheet of pasta. Use this as a rough guide but eventually you will be able to measure thickness by feel. 

Method

Dough: Classic Egg Dough or 70/30/47/20 Egg Dough

Sheet Thickness: 9 Post-it^® notes thick or 1mm thick

Width: 1/8 inch (.61 cm)

Length: 12 - 16 inches (30 cm - 40 cm)

- Begin by stacking two sheets of pasta.

- Roll up both sides like a scroll.

- Trim the edges.

- Cut into 1/8 inch (.61 cm) pieces. 

- Unravel, make sure each strand of pasta is separate and gently wrap the pasta around your fingers to create a nest.

- Use immediately or store in the refrigerator in a container lined with paper towels uncovered for 1 - 2 hours. Once the pasta is cold, place another layer of paper towels over the pasta and place the lid on the container. Store in the refrigerator for 24 - 72 hours. 

- KEY POINT - Chilling down the pasta fully before placing the lid over the container will help prevent condensation forming on the inside of the container. Too much condensation in the container can make the pasta stick together. We want to maintain the proper moisture content in the pasta and this method works well. If the pasta gets wet from any condensation, it can cause the pasta to stick together and can increase the rate of mold growth. If the pasta dries out too much the pasta can crack and break apart. Maintaining the proper moisture content in the pasta allows you to store the pasta for an extended period of time and ensures that the texture after cooking is just right. If the pasta is too moist it won’t have that nice firm chew that we are looking for in the finished pasta. Do your best to maintain the proper moisture content in the pasta while you store it for an extended period of time. 

Please leave any comments or questions below and share your progress in The Pasta Community Page.