Homemade Tagliatelle With Wild Boar Ragu Recipe

In a food processor, combine the flour, eggs, olive oil, and 1½ tablespoons cold water. Process until the mixture just begins to form a ball.

If the dough seems too dry, add more water drop by drop until it comes together. The finished dough should be firm to the touch, but not sticky.

The pasta dough can be prepared up to 4 hours ahead of time; just keep it covered in the fridge.

Before rolling, let the covered dough stand at room temperature for 1 hour to relax the gluten, making it easier to work with.

Bring a large pot of salted water to a rolling boil. Once all your tagliatelle is cut, add it to the boiling water.

Fresh pasta cooks quickly, typically in just a couple of minutes. It's done when it floats to the surface, so have your table set and be ready to serve immediately.