Deceptively easy when demonstrated by an Italian, often problematic when put into practice. Handmade pasta is often the cause of many a gloopy kitchen nightmare, but this recipe should put an end to these culinary frustrations. It is easily scaled and relatively simple, with a little practice you should be producing reams of golden pasta with the ease of a local.
SEMOLINA TAGLIATELLE BY HAND
Serves 1-2
100g semolina flour
1 egg
And a little extra virgin olive oil (this may not be needed, it depends on the size of your eggs
I served this with a mushroom and parsley sauce - recipe coming soon.
cucina