Description
Italian fresh egg pasta made tagliatelle, tagliolini, fettucine, larghissime, ravioli, tortellini, and many cuts, famous. Classic fresh egg pasta of Bologna, Italy, and the region of Emilia-Romagna, is made with only two ingredients, wheat flour and whole eggs. The Bolognese technique for making la pàsta frésca allˈuòvo by hand is the benchmark for Italian fresh egg pasta and is revered by Italians. The pasta is pure with no oil, salt, or water added.
Learn the method of Bologna’s professional pasta-makers La Sfoglina and Il Sfoglino, and their techniques for making silken fresh egg pasta by hand. Italian terminology they use when making pasta is included. Detailed instructions include Bolognese proportions and recipes for Fresh Egg Pasta, Preparation of Area, Board and Rolling Pin, Rolling Out Pasta by Hand, and Cutting Pasta by Hand.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Two PDFs: Fresh Egg Pasta, Made by Hand recipe with photos, and Rolling Out Pasta Sheets by Machine instructions for those cooks who prefer using a pasta machine to roll-out dough.
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