Tag: Step

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

Spring rolls, the easy step by step recipe – Gordon Ramsay’s version

The spring rolls they are a typical recipe of Chinese cooking beloved all over the world! These are sticks super crunchy prepared with the appropriate pastry for rolls, stuffed with vegetables and fried in seed oil.

According to tradition, the name “spring rolls” derives from the fact that they were prepared on the occasion of Chinese New Year which, according to the traditional calendar, corresponds to the beginning of spring. Like any traditional recipe, spring rolls also include different variations: classic vegetarian ones, meat ones and fish ones. What I propose to you today is the vegetable-based version, in particular savoy cabbage, carrots And leekbut obviously you can enrich the filling with the seasonal vegetables you like best.

I’m sure that, after trying this recipe, you will no longer be able to do without it because it is very good and also very simple to realize!

Can I prepare the rolls in a “lighter” version?

The traditional recipe for spring rolls includes frying as the cooking method. But if you want to prepare them in a different version light at the same time very tasty, you can opt for cooking in the oven or air fryer. In the latter case, simply cook the rolls in a “static” oven (already hot) at 180 degrees for 20-25 minutes.

Ideas for alternative fillings

The stuffed of the rolls can be customized with the ingredients we like best. Below I leave you some ideas:

boiled potatoes, purple cabbage, carrots and leek
chicken, courgettes, carrots
pork, spring onion, cabbage, bean sprouts and ginger
prawns, shallots, carrots and courgettes

More recipes to try

Original step by step recipe! Tavolartegusto – Gordon Ramsay’s version

THE Carnival Tortelli I am fried desserts typical of Lombard tradition of the Carnival. It’s about soft morsels of dough based on Flour, butter And egg similar to that of Bignè. Yes form with a spoon Yes they fry in boiling oil and then yes dip in sugar. Imagine them very soft And blown to the bite! A true delight that in carnival period very popular in windows of pastry shops in Milan and surrounding areas together with Chiacchiere and Frittelle! If you want prepare them at homeI give you the Original recipe of my pastry making manual to make the real Carnival Tortelli with all the Tricks And Advice illustrated step by step to have them in few gestures own like the ones you bought!

This is a fairly simple preparation. The fundamental secret to have some Carnival Tortelli soft but without grease and do chill the dough before adding the eggs this way you will have one compact consistency not too soft That it won’t absorb too much oil! trust tablertegusto it is the result will be exactly what you see! from this simple version already delicious, still enriched by making some stuffed carnival tortelli with Custard or Chantilly! to be inserted after cooking, with the same method as stuffed Castagnole! Perfect to add to Most colorful buffet of the yearAnd children’s parties together with Graffe and sweet Ravioli! but believe me having them at home, they are exceptional to taste in every moment of the day from a simple one snack or how dessert after dinner during the Carnival period.

Discover also:

Castagnole (the original ones, to be made at home as in a pastry shop, both fried and baked)

Carnival Tortelli Recipe

PREPARATION TIMES

Preparation	Cooking	Total
35 minutes	15 minutes	50 minutes


Bass	Italian	230 Kcal

Ingredients

Quantity for approximately 30 pieces
200 g of ’00 flour 200g of water 40 g of butter 4 medium eggs 3 tablespoons of sugar grated lemon peel 4 g of salt 1 liter of sunflower seed oil for frying icing sugar to garnish

Quantity for approximately 30 pieces

200 g of ’00 flour

200g of water

40 g of butter

4 medium eggs

3 tablespoons of sugar

grated lemon peel

4 g of salt

1 liter of sunflower seed oil for frying

icing sugar to garnish

Equipment

Method

How to make carnival tortelli

In a saucepan (preferably with a thick bottom) weigh the water, add the sugar, salt, butter in small pieces, stir and cook over a moderate heat, waiting for the butter to melt completely.

Then, when the butter has melted, wait for the mixture to boil and become covered in bubblesonly at this point add the flour in one go and stir immediately.

Remove from the heat and continue to stir vigorously for a few seconds, so that the mixture absorbs all the flour, in a few seconds you will find a dense and gummy dough that comes away from the walls of the pan.

At this point, immediately place it back on the heat and stir for a few more seconds, until you hear rubbing under the pan:

dough for carnival tortelli - Recipe by Tavolartegusto

At this point, pour the still hot mixture into a bowl and turn it with the spatula to cool it.

This passage of Cooling is essential before adding the eggs. The dough must be slightly warm otherwise the eggs will cook giving your dough the ‘omelette’ smell.

Finally, when the dough is lukewarm, you can add the eggs one at a time. ensure that the first egg is absorbed, before adding the second.

In the end you should find a mixture similar to a compact cream:

formation of carnival tortelli - Recipe by Tavolartegusto

At this point, to form the carnival tortelli, use 2 tablespoons.

First of all, place a high-sided saucepan with plenty of oil on a medium heat

Take some dough with one spoon and with the other push the dough away, sliding it directly into the saucepan, when the oil has reached temperature.

you will realize that the oil is perfect if the tortello rises to the surface and fills with bubbles. If it sinks, it means that it is too cold. If it colours, immediately remove the saucepan from the heat, it means that the oil is too hot!

1 and a half minutes of cooking is enough, turning once to have them golden and puffy

As soon as they are fried, drain them on absorbent paper for a few seconds, then immediately sprinkle with sugar and place on a serving plate and gradually complete your entire mountain of Carnival Tortelli!

carnival tortelli recipe - Recipe by Tavolartegusto

Variants

Once fried, you can also choose to make Carnival Tortelli filled with delicious creams.

there my favorite version It’s the one with my custard, they’re like Zeppole, they’re fantastic!

Alternatively you can fill with Nutella, Chocolate Cream, Chantilly or Diplomatica… all more delicious than the other! to you the choice.

storage

You can store at room temperature for 3 days. I always advise you to bag or reseal it in cling film to preserve its fragrance.

Don’t miss my entire collection of Carnival Sweets