Tag: shellfish

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

homemade tagliolini recipe - Recipe by Tavolartegusto


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!

homemade tagliolini recipe - Recipe by Tavolartegusto

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

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





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

Baked pasta my way, just like my grandmother made it: All the tricks to make it perfect – Gordon Ramsay’s version

baked penne


baked penne

Baked pasta it is a classic of Italian cuisine, loved by everyone, from the north to the south of the country. In the following recipe there is a particularly tasty version. If you want, according to your needs you can also cook pasta in the oven the day beforestore it in the refrigerator and heat it the following day, it will be even better blended and tasty. It is certainly not a dish that is cooked often, considering the time it takes and also the calories it provides. But when cooking it is always party at home and no one refuses an encore. And when you come back from a night out, you always open the oven to see if there’s any left.

Baked pasta

Ingredients x 3

  • minced meat 150 g
  • bread 1\2 slice
  • milk
  • egg white 1
  • salt
  • nutmeg 1 pinch
  • parsley
  • parmesan
  • bread crumbs
  • pasta 260 g
  • tomato puree 330 g
  • fior di latte 130 g
  • eggs 1
  • speck
  • onion
  • carrot
  • extra virgin olive oil

Preparation

The first thing to do to prepare baked pasta they are meatballs. Soak half a slice of bread in milk, removing the crust. Squeeze the breadcrumbs well and united egg white, salt, parsley, nutmeg, salt, parmesan and breadcrumbs. Mix well. Better let it rest the mixture for an hour. Meanwhile, cut the fiordilatte into pieces and leave to drain. Place the egg in a saucepan, cover it with water and bring to the boil, then cook. 8 minutes. Cool under cold water and peel it. With the meat mixture, form the meatballs. Let’s put it in the pan. Prepare a sauté with onion, carrot and speck and brown it in extra virgin olive oil.

Add the tomato puree with a little water. Season with salt and add the meatballs. Cover with the lid on and cook over low heat 30 minutes, remembering every now and then to turn the meatballs. Drain the pasta al dente and transfer it to the pan with the sauce along with a little of its cooking water. Also add half the fiordilatte and mix. Butter the baking dish and sprinkle it on of breadcrumbs. Create a first layer of dough, then the boiled egg cut into pieces and the remaining fiordilatte. Cover with the other pasta and complete with a sprinkling of breadcrumbs and parmesan and a drizzle of extra virgin olive oil. Cook at 200 degrees for 20 minutes. Your baked pasta ready.

READ ALSO—> Bucatini bomb, baked pasta with courgettes which is an explosion of flavour. The real recipe from Salento

baked penne

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Tomato omelette, the very easy recipe – Gordon Ramsay’s version

Tomato omelette, the very easy recipe


Do you want an omelette but have you become bored with the usual combinations with vegetables such as courgettes or spinach? Today I give you a fantastic idea to create an omelette that you have probably never eaten: tomato omelette!

The novelty is not in the title, because you will probably have already eaten dishes based on eggs and tomatoes… like eggs in purgatory, a recipe that I proposed to you some time ago and which you can therefore consult right on our website. The novelty, as we were saying, lies in the cooking of the cherry tomatoes!

A bit like what is done in many cakes where we find a type of caramelized fruit on the surface, here we have cherry tomatoes cut in half and caramelized belly down in the pan.

This is the step before cooking the actual omelette and will make all the difference in this recipe, both in taste and presentation!

How to make tomato omelette

Let’s start with one base of extra virgin olive oil flavored with a clove of garlic in a well non-stick pan (essential for turning the omelette without problems at the end). Let’s all get settled chopped cherry tomatoes with the peel facing upwards (so as not to let it dry out and have the “face” of the omelette with the cherry tomatoes all facing the same direction.

Season them with salt, pepper and oregano and let them caramelize naturally (using their sugary juice) over a very low heat for 15-20 minutes.

In the meantime let’s beat the egg simply with some grated parmesan and then pour the mixture into the pan. Naturally, this is done after placing the cherry tomatoes in the centre, removing the garlic and oiling the edges of the pan well with a pastry brush using the oil from the cooking juices.

Let the eggs harden well both on the bottom and on the top, then turn the omelette as per tradition with a firm movement and with the help of a plate. Let it cook for another 2 minutes and it’s ready!

I served it on a bed of salad for a crunchy and fresh touch but you can enjoy it in a nice crazy and take it around for lunch at work or for a nice Sunday outing. I assure you that she will satisfy you completely!

Let us know and… see you next recipe, PocoFood friends!

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