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I cook using genuine products. Good quality food is very important to keep us fit and healthy. I can cook everything but puddings are definitely my favourites.
 My dream? My best dream is to have my own restaurant with small but creative menu offering every day something different. 

Tuesday, 28 March 2017

Homemade tagliatelle



This tagliatelle I made using the manual pasta maker. This kind of pasta makers are very easy to use, you have your pasta made just before the water is brought to boil. To make pasta you can use the plain flour (type 500) but to achieve the best results you should use rough flour type 450 or semolina flour. You can also mix both flours 50:50. Both of them are different than the plain wheat flour, they're more "sandy" in touch. 

To make my pasta I use:
400 g wheat flour type 450 
4 large egg yolks 
1 whole egg
1/2 tsp of salt
4 tbsp sunflower oil

Knead the dough until it is smooth, very firm and dry - about 10 minutes. Depending on the grind of your semolina (wheat flour), the dough might be more or less smooth. But if it feels sticky, dust your dough and work surface with semolina flour and knead until smooth and firm. If the dough is even a titch too wet, it will stick when you run it through the pasta machine or roll it out.
Ready dough should be rolled asap. Pour about 2-3  litres of  water do the pot, add salt to make it sea water taste, and leave it to boil up. Meantime divide the dough for 8 small balls and roll each one with pasta maker from thick to thin, following the instruction (there are various pasta makers with different adjustments). Leave shets of dough for about 10 minutes before cutting. The sitting dough cover always with cling film or a damp tea towel prevent it drying out.
When you pasta is cut - put it straight to the boiling salted water and cook about 3-4 minutes. Strain it and serve hot on the plate. If you want to store the cooked pasta you must strain it from the boiling water and cold it down with cold water, otherwise it will be still getting softer. 
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