I used one egg for every100gm of all purpose flour. Made a six-egg batch. Which produced about 60 ravioli and about 3/4 lb of tagliatelle (or a reasonable facsimile from the "scraps" after making ravioli).
The ravioli went into the freezer and we had the tagliatelle for dinner with a fresh tomato sauce from my San Marzano and Roma tomatoes from the garden.
Can't take a lot of photos while doing this...but here are a few:
4 comments:
There's nothing like fresh pasta, is there! Delicious.
Looks good. Wish I could send M.P. to spend a day in your kitchen and really learn how to make good pasta. A few years back, he got really interested in the topic - and over the years he already taught himself to make fabulous homemade breads, biscuits, croissants just like the ones I had in Paris, choux pastry, gnocchi parisienne (ooh la la!), etc., etc. So for Xmas one year I gave him an electric pasta roller and a book I thought looked like a good all-around guide (Making Artisan Pasta by Aliza Green).
But alas, after an enthusiastic start, he eventually gave up. He tried multiple recipes and techniques, but no matter what he did - and he is not at all an amateur with flour and water and kneading and rolling - all his pasta turned out hard and chewy - not good for old men with dental issues. Very discouraging. Maybe it's something you just have to learn from your Nonna, I dunno.
Wow. Very impressive. And looks delicious.
In lieu of a trip to New Mexico I highly recommend Pasta Grannies on YouTube. I am not an expert by any means. But after watching grannies I think I’ve got the technique pretty good. My mom made pasta infrequently but I remember the nuances of her pasta making.
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