Italian egg Pasta: Tagliatelle, Pappardelle and Tagliolini
- Rolled out fresh egg-pasta dough
Spread some flour on your pastry and roll it up into a cylinder.
Cut stripes of the following widths:
– Tagliolini: 3mm (1/8in)
– Tagliatelle: 10mm (1/2in)
– Pappardelle : 25mm (1in)
Of course those are approximate measurements.
Cook your pasta in boiling, salted water.
Once the pasta rises to the top of the pot, taste and then strain the pasta. Fresh pasta cooks in about 1 minute, depending on how thin you have made the dough.
Really the only way to tell if the pasta is correctly cooked is to taste it. It should be ‘al dente’ – firm, yet tender.
Season your Tagliatelle with bolognese sauce, rabbit sauce, lamb sauce.
A very fast and easy sauce is the one we call “Tagliatelle alla Romagnola” because it’s a typical tagliatelle dish from Romagna (the southern half of Emilia-Romagna): cut Prosciutto into “julienne” style (thin short stripes) .
Melt fresh butter in a small pan and add the prosciutto, do not fry, just melt it and pour it over your handmade strained hot Tagliatelle.
Mix with a fork and a spoon and add a copious amount of grated Parmigiano Reggiano.
They are delicious!