I remember my last visit to Lake Como, my favorite snack was crusty bread, prosciutto and cheese all washed down with Chianti, it is heaven. They are most famous for prosciutto from Parma, balsamic vinegar from Modena and Parmigiano Reggiano (Parmesan), so it is a great place for foodies to visit. I love fresh pasta and my favorite is tagliatelle from my favorite region of Italy, Emilia Romagna. When making homemade pasta, you start with one recipe and you can make any shape pasta you choose, from this tagliatelle to lasagne sheets and spaghetti. It’s not as difficult as you think, I promise. If you are making filled pasta: Proceed according to your recipe's instructions.There is nothing better than homemade pasta and this Homemade Tagliatelle Pasta has the taste and texture you come to expect with with fresh pasta. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Choose the desired setting and feed the dough through. If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.Ĭut the dough in half crosswise and cover it with plastic wrap. If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting. The dough should be thin enough so that you can see your hand through it. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. Repeat, feeding it through one more time.Īdjust the machine to the next thinnest setting and feed the dough through 2 times as above. Flour the dough as necessary and feed it through the machine. Set the pasta machine to the next setting (one setting thinner than the widest). (Rolling and folding in this manner will help strengthen and smooth the dough.) Repeat the folding and feeding of the dough through the machine 2 more times. Fold the dough in thirds like a letter and feed it through the pasta machine. Roll it through the pasta machine at the widest setting. Wrap 3 of the pieces while you work with the fourth.įlatten the dough into a rectangle and lightly dust with flour. Unwrap the dough and cut it into 4 equal pieces. Let it come to room temperature before rolling.)Īnchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. (The dough can be made 1 day ahead, wrapped and refrigerated. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.Ĭombine the flour and a large pinch of kosher salt in the bowl of a food processor.
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