"Tagliatelle"...Home-made Pasta Attempt 1
A lot of the recent posts were written a while ago. Now that I am going through all of my previous postings, I am going to over-write all the initial sequence of the date it was initially posted.
I love Italian food, the simplicity of it. The last two times when I was in Rome, I spent too much time and money wondering around the Trastevere Area...the ice cream...mmmm
This was the first attempt to make pasta at home. It was really FUN. I've never attempted to make pasta my own! Now I have an online Italian food tutor, Stefano, I will try to make some Italian food, the proper way!
This first attempt is not as nice looking as your shop-bought fresh pasta..for sure! But bear in mind that, I have no pasta making machine, so everything is "hand" made!
The ingredient is very simple. for every one egg, you use 100g of flour. Mix the ingredients together to form a dough and roll it out on a lightly floured worktop with a rolling pin, as thin as you can! Then cut it to "thin" strips.
Cook the pasta in boiling water for 2 minutes (with a bit of olive oil). For this trial, I have only added some tomato paste with some seasonings as sauce, as I wanted to taste the "raw" ingredient - the pasta....
The texture was nice, I think. A lot firmer then ordinary fresh or dried pasta you can buy from shops. But maybe that was a fault?!
I love Italian food, the simplicity of it. The last two times when I was in Rome, I spent too much time and money wondering around the Trastevere Area...the ice cream...mmmm
This was the first attempt to make pasta at home. It was really FUN. I've never attempted to make pasta my own! Now I have an online Italian food tutor, Stefano, I will try to make some Italian food, the proper way!
This first attempt is not as nice looking as your shop-bought fresh pasta..for sure! But bear in mind that, I have no pasta making machine, so everything is "hand" made!
The ingredient is very simple. for every one egg, you use 100g of flour. Mix the ingredients together to form a dough and roll it out on a lightly floured worktop with a rolling pin, as thin as you can! Then cut it to "thin" strips.
Cook the pasta in boiling water for 2 minutes (with a bit of olive oil). For this trial, I have only added some tomato paste with some seasonings as sauce, as I wanted to taste the "raw" ingredient - the pasta....
The texture was nice, I think. A lot firmer then ordinary fresh or dried pasta you can buy from shops. But maybe that was a fault?!
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