![\"Authentic](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Tagliatelle-ART-min.jpg\")
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The authentic Italian Fresh Pasta<\/strong> made with Pasta Flour by Molino Vigevano.<\/span><\/span><\/p>\n Put the flour in a bowl with water or eggs, salt and knead all the ingredients for 10 minutes, until the dough is smooth, compact and hard.<\/p>\n Wrap the dough in the transparent film and let it rest for 30 minutes at room temperature.<\/p>\n When the dough has softened, divide it into four parts and start rolling out each part with the help of a rolling pin.<\/p>\n Roll out the dough of 1mm thick for ravioli and filled pasta, 2 mm for tagliatelle and fettuccine.<\/p>\n Spread the dough, let it dry a little, sprinkle with flour and slowly roll it up itself forming cylinders, with the help of a knife cut the dough in the sizes you want and then separate them by shaking with your hand.<\/p>\n Cook in plenty of salted water for 4 minutes or more.<\/p>\n <\/p>\n\n
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\n![\"Authentic](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Authentic-Italian-Recipe-Pasta.png\")
<\/h4>\nPreparation<\/h4>\n
![\"Pasta](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Pasta-Flour-The-Dough-150x150.png\")
Step 1: The dough<\/h5>\n![\"Pasta](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Pasta-Flour-Roll-out-the-dough-150x150.png\")
Step 2: Roll out the dough<\/h5>\n![\"Pasta](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Pasta-Flour-Tagliatelle-150x150.png\")
Step 3: Tagliatelle<\/h5>\n
\nThis recipe was designed to be made with…<\/span><\/span><\/h3>\n
![\"Pasta](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Pasta-Flour-MV.png\")
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