TAGLIATELLE  Bolognese the real recipe with ragout

ingredients for 6 people:

Farina 00. gr. 450.
Average measuring eggs, no. 4.

Preparation:
Place the flour on the chopping board, forming a sort of crater in which the white and red four eggs are poured. Mix with a fork until creamy.
Then work the dough with your hands until you get a homogeneous ball. At this point, with the rolling pin, spread the dough until you get a leaf, which will have a surface of cm. 70 x 50 and a thickness of just under one millimeter.

As soon as the degree of moisture allows it, roll the leaf up to form a crumpled wicker wide cm. 8. 

Then proceed to slicing the pasta in equal parts of mm. 6.5 to 7; then rolls the Tagliatella wrapping it in one hand, forming the "nests of pasta".

In the meantime, it will boil the water in a container of about three liters, pouring two tablespoons of salt.
When the water is in the boil, the Noodles will be immersed, keeping them separated by a fork.
After about three minutes, the Tagliatelle, to not drown, will emerge on the surface.
At this point, with half a glass of water, you have to break the boil and then pour the tagliatelle, which will have reached the size of 8 mm., In the colander to drain them and pass them into a bowl to season them with the famous Ragù Bolognese.

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