Скачать или смотреть 10 Rules Of Making Fresh Pasta | Homemade Pasta Tips

Here are my 10 rules of making fresh pasta from scratch, specifically homemade tagliatelle with egg, 00 flour & salt. Let me know if you want to see more of these lists

🍝 BIANCA'S 10 RULES OF MAKING FRESH
PASTA 🍝
1. Choose '00' flour over regular flour:
'00' flour provides a finer texture and better elasticity for pasta.
2. Skip the oil: Traditional pasta dough doesn't need oil; stick to flour, eggs, and a pinch of salt.
3. Maintain the ratio: Use the correct ratio of flour to eggs, typically 100g of flour to 1 egg per serving.
4. Knead thoroughly: Knead the dough until it's smooth and elastic, usually for about 10 minutes.
5. Let it rest: Rest the dough for at least
30 minutes, wrapped in plastic wrap or a damp cloth.
6. Roll thinly: Roll out the dough as thin as possible, either by hand with a rolling pin or using a pasta machine.
7. Dust with flour: Dust the dough with flour to prevent sticking during rolling and cutting.
8. Cut evenly: Cut the dough into even strips for uniform cooking.
9. Cook briefly in salted water: Fresh tagliatelle cooks quickly, usually in 2-3 minutes. Use plenty of salt in the boiling water for flavour.
10. Buon Appetito!: Savour your fresh tagliatelle with a simple sauce that complements its delicate flavour.

These steps will help you create perfect tagliatelle every time.

Buon appetito!

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