out 1 tablespoon of flour and set aside. Sift
the remainder of the flour and salt into a bowl.
Make a well in the center, beat in eggs one
at a time. Gradually add in the flour from the
sides to create a dough. Knead dough until smooth,
cover and leave for 20 minutes. If dough is
too firm add some luke warm water.
out onto lightly floured board, roll into a
thin sheet, leave for 15 minutes. Roll up and
roll into a thin sheet once more, cut into strips
1/8 of an inch wide. Put into a large saucepan
and cover with lightly salted water and oil.
Bring to a boil and cook until the pasta is
fully cooked (10 - 15 minutes).
dust the veal with flour. Heat butter in a saucepan,
and add the veal and onions fry until golden.
Pour in the wine, and cook until wine has evaporated.
Add the stock, and cook on a moderate heat until
veal is brown and tender. When veal is cooked
add salt, pepper and cream and cook for 3 -
4 minutes, stir. Drain the taglatelli and put
into a serving dish. Pour sauce over, and serve