FRESH PASTA RECIPE AND MORE..
By adding special ingredients to the dough can be given different colors to various formats:
green with spinach, basil or parsley just cooked and blended
red beetroot or boiled and tomato paste
orange with carrots or pumpkin cooked and eventually dried in the fire
yellow with saffron or curry powder diluted in warm water
brown with cocoa powder
black with squid ink
FRESH PASTA RECIPE
INGREDIENTS
fresh eggs
flour
salt
The doses are 1 egg per 100 g. of flour, but be sure to have available more flour for preparation.
PREPARATION
Make the fountain with the flour and make a hole in the center.
Put a little ‘salt in the center Break the eggs and pour in the center of the fountain. Begin mixing with a fork.
Then go to work with your hands. At this point it may be that the dough is too wet, because sometimes the eggs are large, in this case, add more flour, if it is too dry combined with a little water or white wine, or another egg and more flour if needed. Knead the dough until it is smooth and soft.
Wrap the dough in plastic wrap and let rest for an hour
If you have the pasta machine, you can pull the dough sheets with the pasta machine otherwise after floured the work surface you can roll the dough into a thin sheet.
let it dry a little bit the dough sheets, and cut as desired
If you re doing handmade TAGLIATELLE…..
Roll out a thin sheet with a thickness of 0,039 inch and let it dry. Once dry, roll each dough over itself and cut into 0.19 inch large slices. Spread the noodles on a dry floor, and let them dry for a few hours before cooking.
According to tradition this delicacy is typical of the city of Bologna where Tagliatelle are usually prepared with the inevitable Bolognese sauce..we see THE RECIPE in the next post ..if u’d like it!!!
THE ART OF EATING ITALIAN 