Homemade Tagliatelle with Pink Sauce

In a bowl, mix the flour with the salt and make a well in the center. Add the lightly beaten eggs and the oil into the well.

Gradually incorporate the ingredients until you form a soft dough that doesn't stick to your fingers.

Transfer the dough to a floured surface, knead it a bit more, and divide it into portions.

Roll out each portion with a rolling pin until very thin, aiming for a square shape if possible.

Repeat the process with the remaining portions of dough and let them rest on your work surface for about 30 minutes.

Lightly dust each rolled-out portion with flour, then roll it up loosely without pressing too hard.

Using a knife, cut the rolled dough into strips of your desired width to form the tagliatelle.

Unroll each strip and place them on a floured surface, sprinkling with more flour to prevent sticking.

In a saucepan, heat a bit of oil and sauté the grated onion.

Add the canned tomatoes (processed or blended beforehand), bay leaves, and beef broth. Cook over low heat for 5 minutes.

Stir in the heavy cream, mix well, and remove from heat. Season with salt and freshly ground black pepper to taste.

Cook the tagliatelle in salted boiling water until al dente.

Drain the pasta and transfer it to a serving dish.

Serve the homemade tagliatelle with the pink sauce on top. If desired, sprinkle with grated Parmesan cheese for an extra touch of flavor.