You are viewing a single comment's thread from:
RE: A small series of photos in a typical Italian cuisine. The preparation of homemade "tagliatelle".
Yes, exactly, as you do, it's right, you have to work it with your hands for 10 minutes being careful to the thickness of the dough. It must not dry out.
A common mistake is when the pasta is put into boiling water, it must be 1 minute, because as it is fresh it needs very little time to cook. If you wait too long, the pasta becomes soggy and is not good.
thank you very much!
I love to feel the dough in my hands going to elasticity the noticeable change in the dough, and than the cutting in the machine, and hang it on a clothes hanger :-)
There are feelings that only those who make fresh pasta can understand! : D