LA CIVETTA May 2016 | Page 64

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