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10 rules for rolling it by hand – Italian Cuisine

From the proportions between eggs and flour to how to use the mattarelo, follow our advice and sfogline grandmothers will be proud of you!

Spread the fresh pasta with the rolling pin it is an art yes, but within everyone's reach.
Of course, it is much easier to prepare a uniform and very thin sheet with the electric or crank machine, but you want to put the satisfaction of doing it with your hands?
Only two ingredients, a pinch of will and a little 'elbow oil and we assure you that you will not buy ravioli, tortellini and lasagna ready.


The ingredients of egg pasta

You only need eggs and flour. Consider that for an egg you will need 100 g of flour and you can choose from 00 flour or durum wheat re-milled semolina.
In the latter case, however, you may need some water to work the dough that will be drier.
No salt, no oil, but if you want color the pasta or make it more flavorful you can add to the dough some parsley leaves or boiled spinach, well squeezed and smoothies. 100 g of flour will not suffice in this case because the spinach makes the dough damper.
For a red pasta, add the steamed red turnip and smoothies and the pumpkin pulp yellow dough.
Both spinach, turnip, and pumpkin must be dosed in small quantities.

How thin should egg pasta be?

It depends a lot on the use you want to make of it.
Noodles and other formats of long pasta they can be thick enough and on the contrary they will have a more pleasant consistency under the teeth.
Tortellini, agnolotti and ravioliinstead, they require a more accurate draft and the sheet must become thin and transparent almost like a veil.
If you are thinking that a similar result can not be achieved by hand, you are wrong, all you need is a little patience.

Roll out the dough: 10 rules

If you are ready with a rolling pin and a pastry board to prepare the pastry at home, you just have to scroll our gallery to find out what are the 10 basic rules to keep in mind.

Gordon Ramsay’s coffee and chocolate mousse…

Gordon Ramsay’s coffee and chocolate mousse cups


100g (3½oz) good quality dark chocolate (about 60 to 65 per cent cocoa solids)
125g (4½oz) mascarpone
2 tbsp icing sugar
4 tbsp strong espresso coffee, cooled
150ml (¼pt) double cream

To finish

4 tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed

You will need:

4 cappuccino cups or ramekins


Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.

Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.

In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins. Lightly whip the double cream until thick and swirl it over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.

Gordon Ramsay Cookalong ? How to Cook a Perfect Steak

This recipe comes from Gordon Ramsay’s F Word[1]

Gordon Says “don’t be afraid to cook a steak on the big night. If you follow these simple rules, it will be easy. Let the pan get nice and hot. If there’s no heat in the pan, there’s no color. If there’s no color, there’s no flavor”. Make sure the steak is relaxed, meaning it’s at room temperature. A relaxed steak will cook quicker, and won’t be stone cold in the center. Ingredients needed to cook a perfect steak couldn’t be simpler, so grab a steak next time you’re at the market, and treat yourself to a delicious meal.

Keep in mind, stove cooked steaks can produce lots of smoke while cooking. Open the windows before you start, and turn on the exhaust fan.


  • New York Steak (or your preferred cut)
  • Salt
  • Freshly Cracked Pepper
  • Butter
  • Neutral Oil (flavorless cooking oil)


Use a generous amount of salt and pepper to season the steak, and gently press it into the meat with your fingers. The thicker the cut of steak, the more salt and pepper you will need.

Use a heavy pan for cooking steak. Cast iron pans work best for this particular meal. Get the pan nice and hot, then add the oil. Wait for the oil to heat up, it should just start to smoke before adding the steak. Add the steak and push it down in the center with your fingers to ensure the entire steak is touching the bottom of the pan.

It’s very important to only flip the steak once during cooking. Moving the steak around while cooking it will only drain it of essential juices and lead to a less than desirable result. For rare, cook 2-3 minutes on the first side, then flip the steak. About 1 1/2 minutes into the second side, melt butter into the pan. Spoon the butter over the steak, ensuring to cover the entire steak. When the steak is just about finished, turn it onto it’s back, fat side down. Cook for about 30 seconds to reduce and soften the strip of fat. Remove steak from pan, and baste again with butter from the pan. Leave to rest, then slice if desired.

You can test doneness of the steak by comparing the firmness of the steak to parts of your hand. Rare is on your thumb muscle, near your palm, medium is near the outer edge of your thumb, and well-done is where your wrist meets your hand. Watch the video for a visual explanation of firmness. Embedding is disabled on the video for some reason, but you can watch it by clicking the link.

F Word
How to cook a perfect steak.[2][3]


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  3. ^ How to cook a perfect steak. (

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