Tag: Step

Original recipe, tips and tricks step by step – Gordon Ramsay’s version

Homemade noodles

The Noodles I'm one format of fresh egg pasta typical of the cuisine ofEmilia Romagna. Made with a dough of flour and eggs, first spread thin then rolled up and finally "cut”Hence the name tagliatelle! From yellow color and the full-bodied consistency, once reduced into strips Are made air dry; then you tell in nests and subsequently cooked to taste! Making numerous succulent dishes from various toppings from the classic Ragù, to the delicious Tagliatelle with mushrooms! You want prepare them with your hands? Here is for you Homemade Tagliatelle Recipe with all Tricks And Advice illustrated step by step from the dough to cooking for a perfect result in a short time! Own like those of the grandmother!

Homemade noodles

Like any classic recipe, there are small regional variations. What I give you today is there Original recipe from the Noodles. It's about a easy preparation. L'dough is made in 5 minutes according to one proportion very simple, 1 egg for each 100 gr of flour. The base must turn out compact And not too soft otherwise it will be difficult to spread and cut! You can proceed by laying out with rolling pin and elbow grease at the traditional way ; or roll out the dough with the pasta machine! In the procedure you will find both methods! Once you have the sheets you can slice them and move on to the drying and cooking phase! Follow all the steps and you will get the Best noodles ever!

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Potato Gnocchi (complete guide how to make homemade gnocchi without errors)

Tagliatelle recipe


Preparation Cooking Total
40 minutes 5 minutes 45 minutes


Quantity for 2 people


How to make homemade Tagliatelle

First of all roll out the flour, add the eggs in the center:

how to make noodles

Then add the salt. Start by turning the eggs with a fork until they form a batter and gradually add the rest of the side flour.

Then proceed to knead by hand until all the liquids are absorbed:

dough noodles

Finally seal in a film and let it rest for 30 minutes.

Then proceed with the drafting.

If you are proceeding by hand: divide the dough into 2 parts, sprinkle the work surface with flour and with a very long rolling pin, roll out firmly until you get a 1 – 2 mm thin sheet. Cut out 1 or more 15cm rectangles (long side)

If you are proceeding with the pasta machine: divide the dough into 4 and use 1 piece at a time to roll out, stretch in the machine with the flour first to thickness 3 then to thickness 2.

Obtained a thin, full-bodied, compact and non-sticking sheet, sprinkle with flour, roll it up on the shorter side, narrow but without pressing:

form the noodles

Finally cut your noodles to a size of 1/2 cm

formation of noodles

Once you have sliced ​​all the ones you can get out of your rectangle, untie the noodles and roll them out all in a group (they will be about 15 – 20)

Then line them up on a floured surface and sprinkle with 100's flour. Let them dry for about 15 – 20 minutes.

In the meantime, roll out other sheets and make other groups of noodles.

Finally, the time of the first drying, sprinkle a surface with durum wheat semolina.The first group of noodles will have taken on a more hardened but still soft aspect after resting, turn them in groups and roll them into nests.

Waiting for the right times to do this work for everyone.

Yours are ready Noodles!

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<p><noscript><img class=Before cooking, you can leave them in this way for a minimum of 30 minutes to a maximum of about 2 – 3 hours.

Finally, cook them directly in nests, shaking them from the excess semolina, in plenty of boiling water and salt. They are ready in minutes, when they rise to the surface.


Original step by step recipe (high and soft) – Gordon Ramsay’s version

Sfincione from Palermo

The Sfincione it's a rustic leavened exquisite; typical street food of the Palermo gastronomy. It is a kind of high pizza And fluffy topped with a onion gravy, caciocavallo Sicilian, Origan, anchovies And bread crumbs. A unique goodness from rich flavor , scent delicious, the typical very soft texture as a "Sponge" (own as its name indicates which comes from the Latin and means "Spongia") And slightly crunchy edges! You want prepare it at home? Here is for you Sfincione recipe with all secrets And advice illustrated step by step to realize the truth Sfincione from Palermo , just like what is sold in the typical Lambretta dello Sfincionaro and found in the streets of Palermo together with Arancine and bread and Panelle! Sfincione from Palermo

Like any traditional recipe, they exist different versions, including lo Sfincione of Bagheria without sauce, seasoned in white, with tuma, ricotta And spring onions preparing for Christmas. Then there are many variants guarded from family to family. What I give you today is there Original recipe of the Sfincione Palermitano of the Grandmother of a dear friend of mine from Mondello. It's about a simple preparation , that it can be kneaded by hand without planetary, but you have to have patience to wait for the various steps! The secret for a perfect success is the double leavening ; first in the pan without seasoning, then with seasoning; that makes the base high and soft. Even the seasoning should be cooked slowly, so that the onions become tender hold and one with the sauce! Great either hot that cold, both like single dish both like snack both for accompany meats, cheeses , a succulent Caponata or aperitifs! Prepare it soon, you'll love it!

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Sfincione recipe


Preparation Cooking Total
20 minutes + rising times 30 minutes 50 minutes


Quantity for a 40 X 40 – 50 X 50 tray

For the base:

  • 400 grams of flour 0 (or 00)
  • 100 gr of re-milled durum wheat semolina
  • About 350 grams of water
  • 10 gr of fresh brewer's yeast (or 1 teaspoon of dry brewer's yeast)
  • 1 tablespoon of extra virgin olive oil
  • 10 gr of salt

For the onion gravy:

  • 3 medium-sized white onions
  • 500 gr of peeled tomatoes of excellent quality
  • 2 tablespoons of extra virgin olive oil
  • 2 anchovy fillets in oil
  • salt

For the dressing:

  • 200 gr of semi-seasoned Sicilian caciocavallo (to be cut into pieces and a little to grate, about 3 – 4 tablespoons)
  • 5 – 6 anchovy fillets in oil
  • 2 tablespoons of breadcrumbs
  • a handful of oregano


How to make the Sfincione Palermo

First of all, prepare the dough by mixing the flours, then add the yeast dissolved in the water, gradually add the water and knead until you get a soft dough, gradually add the oil, always kneaded, then add the salt. The dough must be smooth, strung.

Finally form a ball and let it rise for at least 3 hours, it must quadruple in volume.

Meanwhile, prepare the dressing.

First of all, slice the onions thin and place them in a saucepan with oil and anchovies. Let it heat for 5 – 6 minutes over high heat.

Then add the previously blended tomatoes and simmer, adding 1 glass of hot water for about 30 minutes.

The result must be a full-bodied and dense sauce. correct with salt.

Set aside and let cool.

Then take the leavened dough and roll it out in a 40 x 40 pan greased with very little oil. Spread the dough with your fingers and tap it with your fingertips without bursting the bubbles.

Add only the anchovy fillets:

how to make the sfincione Palermo

At this point, cover the pan with cling film and let it rise for another 1 hour.

Then add the dressing: first the pieces of caciocavallo then, the sauce, grated caciocavallo, a handful of oregano:

season the sfincione

Finally, let it rise for another hour in a dry place!

Only then, proceed to cooking in a static oven at 250 °.

Bake immediately in the lower part, in contact with the oven and cook for 10 minutes, then transfer to the medium – high part where it will have to cook for another 10 minutes.

The sauce must be dry and the base very soft, do the toothpick test!

Yours is ready Sfincione from Palermo!

Sfincione from Palermo

You can keep for about 2 days in a dry and film-sealed place.


Original Eggplant Caviar Recipe (step by step) – Gordon Ramsay’s version

Babaganoush "width =" 630 "height =" 472 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-Eggplant-Caviar-Recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: //www.tavolartegusto. it / wp / wp-content / uploads / 2021/09 / Babaganoush-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/09/Babaganoush-86x64.jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/09/Babaganoush-630x472.jpg 1056w "sizes =" (max-width: 630px) 100vw, 630px "/>

The Babaganoush Also known as "Eggplant Caviar", it's a sauce exquisite typical of the Middle Eastern cuisine, also widespread in North Africa . It's about a cream based on eggplant pulp baked in the oven, thaina (sesame paste), lemon, mint, paprika. A unique goodness from delicate taste, slightly spicy it's a creamy consistency but at the same time compact very similar to Hummus. In fact, it is often also called Eggplant hummus! Perfect from serve like starter, aperitif together with Pane Pita, Naan, Cracker and Snacks… Or for accompany second courses such as roasts, fish, cheeses; but also as tasty "Dipping" for dip raw vegetables like carrots, celery, fennel!

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<p style=Like any traditional recipe they exist different versions And many variations, the one I give you today is there Original recipe of the Babaganoush deals with my text on foreign cuisine. It's about a very easy preparation and if we want also fast! You can use the eggplant you prefer : round or long. Once roasted in the oven with all the peel you can obtain the pulp and finally blend together with the other ingredients until you get the pureed consistency right. The secret for a perfect result it is measure the spices well . My advice is to taste and also evaluate according to your tastes! A drizzle of oil, a few mint leaves and your Baba ganoush is ready to serve on the table! I served it with slices of yogurt focaccine!

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Baked Eggplants (the simple and delicious recipe with cherry tomatoes, oil and oregano)

Babaganoush recipe


Preparation Cooking Total
10 minutes 30 minutes 40 minutes


Quantity for 4 people
  • 600 gr of aubergines
  • 50 gr of Thaina (Sesame paste)
  • 5 – 6 mint leaves
  • juice of 1 lemon
  • 1 clove of garlic
  • 1/2 teaspoon of paprika
  • salt
  • extra virgin olive oil for dressing (optional)
  • sesame seeds for seasoning (optional)


How to make Babaganoush (Eggplant Caviar)

First of all, cook the aubergines in the oven with all the peel at 180 ° for about 30 minutes, the time depends on the size and exhaustion of the aubergines. They must be soft to the tines of a fork.

Then remove the peel:

how to make babaganoush

Finally, place the eggplant pulp, garlic (if you don't like it, you can omit it or add only half), tahini, mint, paprika, a generous pinch of salt and half filtered lemon juice in a blender:

blend the babaganoush

Start blending and evaluate the consistency.

Then gradually add the rest of the lemon juice, until you get a consistency of a thick and creamy puree. Taste and evaluate if it still needs salt, or paprika.

Serve on the table with a drizzle of oil a sprinkling of chopped mint and sesame seeds!

Here is ready Babaganoush

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<p style=You can keep it in the fridge for about 1 week, or freeze it!


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