The making of the family PASTA Tagliatelle

[17hornet 188]

Hi girls and guys,

Back to talk about PASTA.

This is our family recipe/method, the way we usually eat it.

The homemade Tagliatelle is a flat ribbon like pasta about 12mm wide, it is cooked for 5min if fresh and about 10min if it is dried.

With a light tomato based sauce cooked with different bones in it like chicken or pork, the meat is not used with this pasta but generally eaten separately as its own meal or used in stuffed capsicums or another dish like crumbed stuffed olives balls (they look like crumbed testicles, but taste so good....)

Egg based, flour, no salt, mixed on a board only kneading a little by hand, then break off a chunk and put it through the pasta rolling machine to roll it out into a thick sheet, fold it over as a thick sheet - rinse and repeat, rinse and repeat, and once you are satisfied, the next rollings are gradually thinner until the desired thickness (or thinness).

Then the sheets are set aside to let dry for a little bit depending upon the weather and the direction of the wind, after this when the fussy cook (the kids Nonna) is happy, the sheets are put back through the machine to cut the strips we all know and enjoy eating. These strips are fully dried for storage on a clean cloth, or just enough to be firm for immediate cooking.

Cook in boiling salted water, drain water after cooked. Then add your light thin home made sauce stir through, plate up and enjoy.

It is a good pasta for much heavier rich toppings too, could be nice with a Venison mince sauce.

 

This is a file pic from the net, later I will put up a pic of our own home made stuff.

 

Edited September 18, 2018 by 17hornet