Tagliatelle with pesto peppers
first courses from Italy
Noodles at home
Noodles at home
translated by Italian with
Making pasta at home is much easier than you think: flour, eggs, a pinch of salt and you're done. A bit of muscle for kneading, a little rest time, a little patience to cut the dough in the manner their chosen: but the satisfaction of eating a nice plate of homemade noodles repays all toil.
Some precautions to be taken: the pastry is indispensable, because the roughness of the wood is most suitable of the smooth surface of the table
The dough must be worked with a lot of energy for at least 10 minutes, knocking on a work surface so the dough becomes elastic, the dough must be wrapped in a slightly damp cloth to rest ... let's get to work!
We put the flour on a work surface, forming with fingers a cavity at the center spolverizziamola with a little 'salt and eggs you glide.
We hurl eggs lightly with a fork, just enough to mix with egg yolks and continue to incorporate the flour with the eggs, taking her by the fountain walls.
When the dough will begin to take consistency, lavoriamolo with both hands, tugging back and forth and knocking on a work surface.
We form the dough and let it rest for half an hour then stretch it on a work surface, starting to slide the rolling pin from the center to the edges and forming the dough.
To make the noodles rolled up the dough over itself, infarinandola a bit 'to prevent it from attacks then cut the dough with a sharp knife, while maintaining the same width -a pleasure-