Step 1

On a clean wooden board, pile the flour into a mound.

Step 2

Make a wide well in the centre of the mound, it must be large enough for all the yolks.

Step 3

Pour the yolks into the well, beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour. If the dough is still a bit dry, add the olive oil or white wine to loosen.

Step 4

Clean the work surface of any excess flour or dough bits that weren't incorporated. Then lightly flour your clean work surface.

Step 5

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Step 6

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Step 7

Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.

Step 8

Roll the dough back into a ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness.

Step 9

Repeat the process for about 10-20 minutes until the dough is smooth and silky.

Step 10

Roll the dough into a smooth ball.

Step 11

Wrap the dough in cling film and allow it to rest at room temperature for at least 20-30 minutes.

Step 12

Lightly flour your surface.

Step 13

Shape the dough into a rough circle.

Step 14

With a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge.

Step 15

Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1mm thin. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin.

Step 16

According to Italian tradition, the sheet of dough should be transparent enough to read the text beneath, and particularly with tagliolini, its thinness is part of its signature.

Step 17

Place one of the rolled-out sheets of pasta dough, now called a sfoglia, onto a clean and lightly floured work surface.

Step 18

Roll the dough over itself a few times carefully, ensuring there is enough flour, so it doesn't stick.

Step 19

Using a sharp knife, trim the end edges to make it even, then cut into approximately 3mm wide strips.

Step 20

Gently lift the pasta strips in the air and place them carefully onto a tea towel, making sure they are separated.

Step 21

Repeat with the remaining sheets of dough.

Step 22

You are now ready to cook your pasta. If you wish to cook your pasta at a later date, read our ultimate guide on how to store fresh pasta.

Step 23

Now that you have succeeded in making incredible, fresh tagliolini, you're ready to combine with your sauce of choice!

Step 24

Bring a large pot of water to a boil. Once boiling, add a generous amount of salt.

Step 25

Add the pasta and cook for 1-2 minutes. *Keep a close eye on it, it cooks very quickly!

Step 26

Strain the pasta and mix with sauce (adding a little pasta water if needed). Shave some Parmigiano Reggiano on top (unless it’s a seafood sauce) and enjoy! Buon appetito!