Second of all.. we all are aware that recipes as classic and traditional as this have a miriad of varieties, everyone’s mum makes the best and every grandma has passed down a very specific trick to make it.
Well, what you are reading here today and hopefully follow while preparing your tagliatelle later, is the Fenzi family recipe<\/p>\n\n\n\n
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THE PASTA MAKING <\/strong><\/h3>\n\n\n\nINGREDIENTS<\/strong><\/p>\n\n\n\n- 100 g Flour<\/li>
- 1 egg <\/li>
- Pinch of Salt <\/li>
- Semolina Flour for dusting<\/li>
- Extra Virgin Olive Oil <\/a><\/li><\/ul>\n\n\n\n
Create a vulcano shape mound on your wooden board. Carefully break your egg in Ithe large hole in the centre of your flour mound, add a pinch of salt and a drizzle of olive oil. <\/p>\n\n\n\n
Start to incorporate the flour with the egg beginning from the border and bringing it in with a circular motion. Do not fret, just like lava, yout egg will go everywhere – it is part of the process. Once you cannot distinguish the flour from the eggs it is time to use your fingers. <\/p>\n\n\n\n
Continue mixing the dough using your finger tips until you obtain a rough – grumy – dough. <\/p>\n\n\n\n
It is time to knead. Take a step back – in order to use your whole body strenght while kneading – roll up your sleaves, and proceed using exclusively the palm of your hands. <\/p>\n\n\n\n
You press and rotate the dough at the same time. Then, fold the dough back on itself, turn and start again. Press, rotate, fold and rotate until you reach a smooth and elastic consistency.<\/p>\n\n\n\n
Leave your dough to rest for 30 minutes, take a sipping break and check on your sauce – you should have started that at least an hour ago!<\/p>\n\n\n\n
<\/p>\n\n\n\n
Straight back and step back, it is time to roll out the dough. Attention the rolling pin only goes forward. Roll it out by rotate the dough by a quarter and working it from midway onwards.
You should obtain a circular shape but we welcome every shape!<\/p>\n\n\n\n
Then the trick: dust your pasta with a generous amount of semolina flower and GENTLY fold it without pressing. You can fold it all the way or begin folding from each extremity and then meet in the middle. <\/p>\n\n\n\n
The cut orizontally NOT followinf the direction of the folds and unfold!<\/p>\n\n\n\n
TA-DA You have your tagliatelle!<\/p>\n\n\n\n![\"\"](\"https:\/\/sandonato.it\/wp-content\/uploads\/2021\/01\/2017-03-08-07-Pasta-Making-Class-with-Gianfranco-Natali-at-Fattoria-San-Donato_-near-San-Gimingnagno-V3-0124-DSC-4216-1024x683.jpg\")
Folding<\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/sandonato.it\/wp-content\/uploads\/2022\/11\/Schermata-2022-11-29-alle-12.24.41-768x1024.png\")
Results<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n
\n\n\n\nTHE SAUCE<\/strong><\/h3>\n\n\n\n![\"\"](\"https:\/\/sandonato.it\/wp-content\/uploads\/2022\/11\/Schermata-2022-11-29-alle-12.40.05-1-1024x772.png\")
<\/figure><\/div>\n\n\n\nTHE INGREDIENTS <\/strong><\/p>\n\n\n\n\n\n- 1\/2 Red onion <\/li>
- 1 Carrot <\/li>
- 1 rib Celery <\/li>
- 1 Clove of Garlic <\/li>
- Extra virgin olive oil<\/a> <\/li>
- 2 Pork Sausages<\/li><\/ul>\n<\/div>\n\n\n\n
- 100 g Flour<\/li>
- 1 egg <\/li>
- Pinch of Salt <\/li>
- Semolina Flour for dusting<\/li>
- Extra Virgin Olive Oil <\/a><\/li><\/ul>\n\n\n\n
Create a vulcano shape mound on your wooden board. Carefully break your egg in Ithe large hole in the centre of your flour mound, add a pinch of salt and a drizzle of olive oil. <\/p>\n\n\n\n
Start to incorporate the flour with the egg beginning from the border and bringing it in with a circular motion. Do not fret, just like lava, yout egg will go everywhere – it is part of the process. Once you cannot distinguish the flour from the eggs it is time to use your fingers. <\/p>\n\n\n\n
Continue mixing the dough using your finger tips until you obtain a rough – grumy – dough. <\/p>\n\n\n\n
It is time to knead. Take a step back – in order to use your whole body strenght while kneading – roll up your sleaves, and proceed using exclusively the palm of your hands. <\/p>\n\n\n\n
You press and rotate the dough at the same time. Then, fold the dough back on itself, turn and start again. Press, rotate, fold and rotate until you reach a smooth and elastic consistency.<\/p>\n\n\n\n
Leave your dough to rest for 30 minutes, take a sipping break and check on your sauce – you should have started that at least an hour ago!<\/p>\n\n\n\n
<\/p>\n\n\n\n
Straight back and step back, it is time to roll out the dough. Attention the rolling pin only goes forward. Roll it out by rotate the dough by a quarter and working it from midway onwards.
You should obtain a circular shape but we welcome every shape!<\/p>\n\n\n\nThen the trick: dust your pasta with a generous amount of semolina flower and GENTLY fold it without pressing. You can fold it all the way or begin folding from each extremity and then meet in the middle. <\/p>\n\n\n\n
The cut orizontally NOT followinf the direction of the folds and unfold!<\/p>\n\n\n\n
TA-DA You have your tagliatelle!<\/p>\n\n\n\n
Folding<\/figcaption><\/figure><\/li> Results<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n
\n\n\n\nTHE SAUCE<\/strong><\/h3>\n\n\n\n
<\/figure><\/div>\n\n\n\nTHE INGREDIENTS <\/strong><\/p>\n\n\n\n
\n\n- 1\/2 Red onion <\/li>
- 1 Carrot <\/li>
- 1 rib Celery <\/li>
- 1 Clove of Garlic <\/li>
- Extra virgin olive oil<\/a> <\/li>
- 2 Pork Sausages<\/li><\/ul>\n<\/div>\n\n\n\n
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