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 | Cooking | Total |
|---|---|---|
| 1 hour | 5 minutes | 1 hour and 5 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 433 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
how to make tagliolini
First of all, sift the flour and mix with the salt:
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
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:
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:
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!
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!
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!
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
