Tagliatelle alla Chitarra

There are many versions of egg noodles. In Emilia-Romagna, they are typically made with “00” (finely ground) soft-wheat flour and whole eggs, which yields a silky, delicate result. Farther south, semolina—durum wheat—flour enters the picture, and the result is a sturdier noodle. For this version, I used equal amounts of unbleached all-purpose flour and …