Tag: red cabbage

Homemade Tagliolini Recipe (step by step guide) – Gordon Ramsay’s version

THE Tagliolini they are a format of fresh pasta based on Flour And egg; a great classic ours Italian cuisine (in particular from Molise, Emilia and Piedmont where they are called ‘Tajarin’). They have a similar length to Tagliatelle but they are thinnerabout 3 mm so yes They cook very quickly! And not only are they delicious with every seasoning for example with lemon, with ragù or in broth! Given theirs fine structurethey are also ideal for making flans, pasties and timbales! Believe me, preparing them by hand is not difficult and there are a lot of them better And genuine! Follow this detailed one Tagliolini recipe and you can make them both with the pasta machine that without, alone with the knife!

Unlike Tortellini and other stuffed pastas with complex closures; prepare i homemade tagliolini And easy First of all, the typical home-made pasta dough is made according to the rule 1 egg – 100 g of flour then it lies down browse with a very thin rolling pin it rolls up And it cuts to measure. Self you have little time but you don’t want to give up fresh tagliolini then you can speed up preparation using the tagliolini tool! 2 minutes and they are ready to cook!
Follow all advice illustrated with step by step photos they will help you from creation to cooking to seasoning and I’m sure they will become one of the freshest pastas most loved together with the delicate potato gnocchi!

Tagliolini recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 hour	5 minutes	1 hour and 5 minutes


Bass	Italian	433 Kcal

Ingredients

Quantity for 4 people
300 g of ’00 soft wheat flour 3 large whole eggs 1 pinch of salt

Quantity for 4 people

300 g of ’00 soft wheat flour

3 large whole eggs

1 pinch of salt

Method

how to make tagliolini

First of all, sift the flour and mix with the salt:

sift the flour to make tagliolini - Recipe by Tavolartegusto

Then make a hole in the center, add the eggs and beat them with a fork like an omelette, gradually incorporating the flour from the outside to the inside.

Make sure that all the flour is absorbed, help yourself with a tarot to lift the dough residues

how to make tagliolini dough - Recipe by Tavolartegusto

Knead with your hands, form a ball and seal in cling film. The dough will seem hard, let it rest at room temperature for 30 minutes and it will become soft!

Here is the dough ready to make the tagliolini. Divide it into two parts for convenience:

dough for tagliolini - Recipe by Tavolartegusto

Please seal the part you are not using then proceed to roll out the pastry by flouring the surface well and proceeding with a rolling pin:

roll out the pastry to make tagliolini - Recipe by Tavolartegusto

At this point you can proceed in two ways :

roll out the pastry by hand with a rolling pin to a thickness of 2 mm, taking care to dust it well with flour and create a compact, non-sticking rectangular pastry.

Or insert the dough into the pasta machine, I chose the Tescoma which among other things you can buy with an interesting promotion!

by March 31st by clicking the following link: for the purchase of 1 pasta machine you will receive a ravioli mold as a gift!

roll out the dough with the pasta machine - Recipe by Tavolartegusto

If you are using the pasta machine, you will have to insert the pastry sheet several times, at least 3 – 4 times, and repeat the operation, always sprinkling with flour, in order to obtain a thick, compact pastry that does not stick! this is the secret to perfect tagliolini!

Finally, once the pastry has been made, you can proceed to shape it

How to form tagliolini

If you want to proceed by hand, you will have to package the rectangular pastry and proceed following the step-by-step advice found in the article Homemade Pappardelle

the only difference is that the cut must be 3 mm to have truly thin tagliolini.

If you are using the Tescoma pasta machine, you will also find the tagliolini tool supplied

Just insert the smooth pastry inside, turn and they come out like the ones you bought! but they are handmade!

how to make tagliolini - Recipe by Tavolartegusto

as soon as they come out, take them in your hand so they don’t get ruined, sprinkle with flour and twist them into a nest

What a satisfaction to do Tagliolini!

homemade tagliolini - Recipe by Tavolartegusto

Once made you can cook them immediately in plenty of boiling water and salt. When they float to the surface they are ready to be enjoyed and seasoned, it will take 2 – 3 minutes maximum.

Seasoning for tagliolini

Perfect with many types of condiments! not only the classic Bolognese sauce, delicate Bechamel with addition of mushrooms, vegetables, cheeses.

I love Tagliolini in meat or vegetable broth! They are fabulous

Then delicious with Cacio e pepe, fresh tomato, vegetable cream, pumpkin

storage

You can store them at room temperature for a few hours (5 – 6) then they should be placed in the fridge and can be stored for the next day!

The post is sponsored by Tescoma

Fujuta Genoese pasta, the version without meat but with an exceptional onion ragout that can be made in 10 minutes – Gordon Ramsay’s version

The onion ragout, it is easy and quick to prepare. It’s about a onion based sauce, enriched with olives and capers, sort of Genoese revisited., therefore a totally vegetarian dish. You can use this sauce to season focaccia, croutons, or pasta, as in the recipe we are going to describe. A poor dish, of peasant origins, but of unique goodness, fragrant and tasty.

Fujuta Genoese pasta

Ingredients:

180 g of penne
400 g of onions
500 g of tomato puree
1 teaspoon of tomato paste
White wine
salt
extra virgin olive oil
capers
pitted Gaeta olives
parsley

Method:

To prepare penne with onion ragout, start cleaning the onions, wash them and cut them into slices. In a large pan, put a couple of generous turns of extra virgin olive oil, add the onions, and start cooking them over medium heat. As soon as they start to sizzle, increase the heat and add the white wine. As soon as the alcohol has evaporated, add the tomato concentrate, the puree, mix well, reduce the heat, and cook with the pan partially covered for twenty minutes. After this time, add the olives and capers, add salt if necessary.

Cook the pasta al dente, pour it directly into the pan,

sauté for a minute, plate, complete with chopped parsley and freshly ground pepper.

Read also: Pasta with sardines by Giogio Locatelli with the secret of the Sicilian Strattu. Never eaten so good

Alarm on the costs of gluten-free products, the President of AiC Basilicata: “Costs are too high” – Gordon Ramsay’s version

Celiac disease is a chronic condition of the small intestine caused by the intake of gluten in genetically predisposed individuals, and has been recognized as a “social disease” since 2005. According to Rocco Laguardia, president of the Italian Celiac Association (AIC) Basilicata, there are 1,850 celiacs registered in the region in 2022 and around 220,000 in Italy, but this represents only the tip of the iceberg as many celiacs remain undiagnosed.

One of the main problems raised by Laguardia concerns the high cost of gluten-free products. In Basilicata, we are trying to face this challenge thanks to the use of the “Celiac Card,” which allows those suffering from celiac disease to make purchases not only in pharmacies and specialized shops but also in supermarkets and online. However, there are still reports of irregularities, especially in school canteen services, as well as long waiting lists in the regional reference centers for disease control (ASM Matera and AOR San Carlo di Potenza).

Projects for Celiac Disease in Basilicata

AIC Basilicata is leading various initiatives to address celiac disease in the region. These include a “Food Out of Home” project to inform restaurateurs and private businesses about gluten-free cooking and a project called “At the school of celiac disease,” which trains students from the hotel institutes of Potenza, Melfi and Matera on gluten-free cooking. . Furthermore, a pilot project is being planned to screen part of the population for celiac disease and diabetes.

Throughout the region, numerous initiatives are organized to spread information about celiac disease, in particular during the National Celiac Disease Week which takes place every year in May. AIC Basilicata collaborates with schools and other organizations to raise awareness of the gluten-free diet and provide support for celiacs.

lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.