Pasta measurements, pastry board, egg-flour proportions, drafts: here's how to make noodles at home without making a mistake
Put the hands in dough dispels the mood and brings back the calm. An excellent excuse to try your hand at the homemade preparation of one of the most famous Italian pastas in the world, typical of Bologna: his majesty, the noodle.
I'm not just a fresh pasta shape: the tagliatella is a real institution, so much so that the Confraternity of Tortellino, together with the Italian Academy of Cuisine, in 1972 deposited the original recipe of the "Bologna Tagliatella", which must be served strictly with the Bolognese sauce.
Curious to know what i am secrets for the perfect noodle? We will reveal them below, together with the recipe authentic. In the gallery, however, we give you some tips for the condiments and not only.
1. Attention to the measures!
The measurements of the perfect tagliatella are filed with the Bologna Chamber of Commerce and are: from raw it must correspond to approx 7 mm wide (i.e. equal to 12270th part of the Torre degli Asinelli), while after cooking, a 8 mm. As for the thickness, it has not been specified, but experts in the sector argue that it should be among the 6 and 8 tenths of a millimeter.
2. Get the wooden pastry board
To work the dough, just any shelf is not enough: to make it perfectly homogeneous and smooth, you need a wooden pastry board with a rough surface, more suitable for pulling the dough than on a smooth surface.
3. Beware of eggs
The proportions of the ingredients are important: you just need to an egg – the eggs must be fresh and at room temperature – every 100 grams of flour.
4. Beware of flour
In the choice of flour you can have a say: you can opt for 100% white, if you want a fine consistency or with a presence of semolina flour, if you want a coarser consistency.
5. No to drafts
Pay attention to where you start to work the dough: air currents that can dry the dough should be avoided.
How to make egg noodles
Ingredients
To make the tagliatell, you need to get: 300 g of 00 flour, 3 fresh eggs at room temperature, semolina to taste, salt to taste.
Method
On the wooden pastry board, create a fountain with flour and in the center, open the eggs, adding a pinch of salt. Begin beating the eggs with a fork, mixing them with the flour and bringing it from the edges of the fountain to the center. As soon as the eggs have absorbed a little flour, continue kneading by hand for at least 10 minutes, pulling the dough in every direction and making it elastic.
Once the dough is homogeneous, create a ball and put it to rest, at room temperature, by wrapping it in plastic wrap for half an hour. Now, roll out the dough on a pastry board with the help of a rolling pin, until you get a thickness of about 5 mm. If you don't have a rolling pin, you can also use a pasta machine.
Once you have obtained the dough, divide it into many regular rectangles, to be folded into three parts, sprinkling them with semolina, to prevent them from sticking on themselves. Now you can cut the roll of puff pastry at regular intervals of 7 mm. Once the pasta has been cut, remove the noodles obtained by separating them. Here they are, ready to cook and then season with Bolognese sauce.
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