How to make tagliatelle according to Angela, from Meraviglie in Pasta
A short cooking class about how to make homemade pasta.
We start by making a well in the stoneground flour like this
And we place the eggs inside.
Stoneground flour is not refined and it is a natural flour used by other grandparents.
It forms very light dough.
It is really good. Break the egg in the meanwhile like this.
Here I have 4 egg. For how many people? Around 400 grams of flour for 4 people. And 1 egg/person.
Mix the eggs, incorporating the flour from the sides.
Keep it slow.
Try to form the dough.
Slowly we are incorporating all the flour from the sides, without allowing the eggs to escape.
When the eggs mix with enough flour, we can start forming the dough.
Here we got a nice mix of pasta dough.
Work slowly.
We have incorporated all the flour and we start working the dough until it gets soft.
At the same time it is firm. It has to be precisely right.
You need to work the dough for around 10 minutes.
When my first daughter was growing up, we used to make pasta just the two of us.
Then Eleonora joined us. When I was small
with my grandmother and with my mother I always made pasta “gnocchi”.
My parents are of such origin that I was growing up with these things.
Already here you can see the dough becoming more uniform.
It becomes beautiful. Now you should wrap it in film.
And you let it rest for 10 minutes. This is the third step.
You roll the dough. How thin depends on your taste. Some make it really thin.
I like my pasta to be traditional, a little “fat”.
I am not sure you remember our grand mothers here in Ciociaria area
after rolling the pasta dough, they would put it on the bed to dry out. And they would close the door.
Because they put it in one of the rooms. On a Sunday.
They put the tablecloth right on the bed to dry out for more than 1 hour. And then they went in to cut it.
Fold it twice like this from both sides.
Here you go. You can decide whether to cut it more or less thick.
Very very thin you can also do, it depends on you. Here you go, beautiful pasta here.
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www.rimessaroscioli.com
www.roscioli.com
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