Fresh Pasta

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Fresh tagliatelli

My process this time:

  • Used half the dough from the cavatelli above.
  • Worked in very small batches (little more than a golf ball) because it was difficult to do
  • Tried to follow the instructions in Marcella Hazan, but found it hard to understand
  • Basically I used our rolling pin (not pasta rolling pin) to roll out dough as usual, then tried to "stretch it". Got it pretty thin but could be a bit thinner.
  • The dough was well-floured. I immediately rolled on itself and sliced into tagliatelli. I unfurled each slice and hung to dry, half on clean dish towel on table, with the other half danging over the edge.
  • About 1.5 hours later (just as it turned out), I cooked in a large pot of heavily salted boiling water for 1 minute and quickly transfered to sauce in large bowl. I mixed with two cooking spoons and served right away. Actually, it was pretty good. Served 2.

The sauce:
This sauce was fast and made from stuff I had lying around. It took about 10 minutes from start to finish (including cooking the pasta) and it was pretty damn good.

  • Sauted 3 cloved chopped garlic in ample extra virgin olive oil.
  • After garlic sauteed for a few minutes, broke by hand about ¾ can of San Marzano tomatoes.
  • Grated a good amount of black pepper, added a ½ Tbp sugar (or more), ample salt.
  • Just before mixing with pasta, added a handful of arugula.
  • When added pasta, threw in a pad of butter and a handful grated parm. Mixed.

Things learned:

  • Throw salt in the eggs in the center of the well
  • Scramble eggs and gradually mix in flour with fingerstips instead of fork
  • Generally the proportion is a little more than 1 egg to 1 cup of flour (for example, 3 cups flour, 4 eggs)
  • All purpose flour is good

Quick rolling pin:

5 min food processor/machine

Amazing kneading:

Traditional rolling pin:

Woman fast rolling pin:

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