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Making Bolognese Fresh Egg Pasta US$ 1.99
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Fresh Spinach Egg Pasta, Made by Hand

Pàsta Frésca allˈuòvo con Spinàci, Fàtto a Màno

US$ 1.99

PDF Recipe with Photo, Instant Digital Download

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Description

Description

Spinach pasta is essential for making Bologna’s classic baked lasagne as well as spinach tagliatelle with ragù and several pasta cuts. Classic fresh spinach egg pasta of Bologna, Italy, and the region of Emilia-Romagna, is made with only three ingredients, wheat flour, whole eggs, and leaf spinach. No other ingredient is added to the dough. The Bolognese technique making la pasta fresca all uòvo con spinàci by hand is the benchmark for Italian fresh spinach egg pasta, revered by Italians.

Learn the method of Bologna’s professional pasta-makers La Sfoglina and Il Sfoglino, and their techniques for making superb fresh spinach egg pasta by hand. Italian terminology they use when making pasta is included. Detailed instructions include Bolognese proportions and recipes for Fresh Spinach 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 Spinach 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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