Show what Più makes possible.

Ingredients

• Pasta: 300g Più All-Purpose flour, 3 large eggs, pinch of salt
• Sauce: 2 tbsp olive oil, 1 small onion (diced), 2 cloves garlic (sliced), 1 can (28oz) crushed tomatoes, 1 tsp salt, a few basil leaves
• Grated hard cheese, to finish

Method

1. Mound the flour on a work surface, make a well in the center and crack in the eggs with a pinch of salt.
2. Using a fork, gradually incorporate the flour into the eggs, then bring the dough together by hand once it is too stiff for the fork.
3. Knead for 8–10 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
4. While the dough rests, warm the olive oil over medium heat and soften the onion for 5–6 minutes. Add the garlic and cook 1 minute more.
5. Add the crushed tomatoes and salt, bring to a simmer, and cook uncovered for 20–25 minutes, stirring occasionally.
6. Roll the pasta dough thin (by hand or machine) and cut into wide ribbons or your preferred shape.
7. Cook the pasta in well-salted boiling water for 2–3 minutes, until it floats. Reserve a cup of pasta water before draining.
8. Toss the pasta through the sauce with a splash of the reserved water, finish with basil and grated cheese.

A quicker weeknight version: use dried pasta and skip straight to the sauce.

Ingredients

• 450g Più Bread flour
• 350g water, room temperature
• 8g salt
• 2g instant yeast (or 60g active sourdough starter)
• Rice flour or extra bread flour, for dusting

Method

1. In a large bowl, stir together the flour, water, salt and yeast (or starter) until no dry flour remains. The dough will be shaggy and wet.
2. Cover and let sit at room temperature for 12–18 hours, until doubled and covered in bubbles.
3. Turn the dough onto a well-floured surface. Fold it over itself a few times to build tension, then shape into a round.
4. Place seam-side up in a floured bowl or banneton, cover, and rest for 1–2 hours while your oven preheats.
5. Preheat a covered Dutch oven at 450°F (230°C) for at least 30 minutes.
6. Turn the loaf out seam-side down into the hot pot, score the top, cover and bake 30 minutes.
7. Remove the lid and bake a further 15–20 minutes, until deeply browned.
8. Cool on a rack for at least an hour before slicing — the crumb is still setting.

Longer, cooler fermentation (in the refrigerator, up to 24 hours) deepens the flavor further.

Ingredients

• 400g Più All-Purpose flour, plus extra for dusting
• 4 large eggs
• Pinch of salt
• Butter, sage and grated cheese, to serve (optional)

Method

1. Mound the flour on a clean surface and make a well in the center. Crack in the eggs and add the salt.
2. Beat the eggs gently with a fork, then slowly draw in flour from the inner edge of the well until a shaggy dough forms.
3. Knead for 10 minutes until the dough is smooth, firm and elastic. Wrap tightly and rest at room temperature for 30 minutes.
4. Divide the dough into four pieces. Working with one at a time, roll it out as thin as you comfortably can, dusting with flour as needed.
5. Let the sheets dry slightly for 5–10 minutes, then loosely roll each into a flat coil.
6. Slice the coil crosswise into ribbons roughly 6–8mm wide, then unravel and toss with a little flour to keep them separate.
7. Cook in generously salted boiling water for 2–3 minutes, until just tender.
8. Toss with melted butter and sage, or your preferred sauce, and finish with grated cheese.

Fresh tagliatelle can be dusted with flour and frozen in nests for up to a month.