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Selfmade Tagliatelle – Leite’s Culinaria


Because the youngest child in my household, I’d usually be despatched subsequent door to my grandmother Rosie Bova to assist her make the homemades (actually, she was simply babysitting me). “Homemades” is slang for do-it-yourself pasta. Particularly, the form of homemades most carefully resembles tagliatelle, from the Italian verb tagliare, “to chop.” My grandmother and I’d combine, roll, and minimize the homemades on a pasta maker. Then she’d depart them to dry by draping the recent homemades over a broomstick held up between two chairs within the eating room. They might be served together with her Sunday gravy and completed with freshly grated pecorino cheese.

After I was a small boy, we’d head over, hand in hand, to Di Bruno Bros. on Ninth Road, and I’d enjoyment of watching them freshly grate the arduous cheese on an previous cheese grater. Emilio (“Mimi”) would give it to us in a plastic bag with a tie on it. And my grandmother would inevitably haggle for the value (whereas I’d be stealing olives from a barrel close to the counter). I keep in mind feeling very particular to be singled out to assist her. I do know now that it was most likely a method for my mother and father to get me out from underfoot on a busy Sunday, however the entire course of of creating one thing from scratch left an indelible mark on my spirit; a way of confidence and delight emerged from inside, which meant much more than somebody telling me that I did an excellent job. Excuse me whereas I wipe my eyes.–Joey Campanaro

CAN I MAKE HOMEMADE TAGLIATELLE AHEAD OF TIME?

Make the tagliatelle as directed and permit them to dry for half-hour. As soon as dry, house them aside in little nests on a parchment paper–lined baking sheet. Cowl the baking sheet with plastic wrap and place it in your freezer for 3 hours. As soon as they’re frozen, switch the hardened nests of homemades to a few freezer luggage, wrap the baggage in aluminum foil, write the date on them with a Sharpie, and return the baggage to the freezer the place they’ll keep for as much as 2 months.

To cook dinner the frozen tagliatelle, fastidiously drop the frozen nests in boiling water, separately. Give them a mild stir in order that they unfurl. Prepare dinner till they float to the highest and are al dente when examined, about 4 minutes.

  • Area two tall eating room or kitchen chairs with their backs dealing with one another about 3 toes (91 cm) aside. Lay a broomstick throughout the tops of the chairs. Drape a number of clear kitchen towels over the broomstick to fully cowl it. In the event you occur to have a pasta hanging rack, there is not any must rearrange your furnishings. Alternatively, you possibly can put together a baking sheet by dusting it with semolina flour and setting it apart on your pasta to dry.
  • Within the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and egg yolks and blend on low pace so the flour doesn’t fly in your face, about 20 seconds.

  • Enhance the pace to medium, combine till integrated and also you see the combination come collectively right into a dough ball that wraps across the hook, 1 to three minutes.

  • Enhance the pace to excessive and proceed mixing the dough, an extra 30 seconds. Pause your mixing. The dough could have a little bit of crumbly texture, so put your palms in there and provides it few squeezes, pulling any sticky dough off the dough hook to include it.

  • Return to mixing, at excessive pace, about 1 minute. Now right here’s a enjoyable trick to tug all of it collectively: On the 1-minute mark, add 1 tablespoon of water to the dough and proceed mixing, watching all of it come collectively into a really fine-looking dough ball, about 30 seconds. If the dough doesn’t come collectively, proceed including water, 1 tablespoon at a time till it does. It might take as a lot as 6 tablespoons water, relying in your dough.

  • Dump the dough onto a frivolously floured work floor and, utilizing your fingertips, flatten the dough out right into a barely uniform rectangular form earlier than you start kneading. To knead, use a pull, push, and switch movement. Start by pulling the highest half of the dough towards you, then use the heel of your palms to push the dough away, repeating this movement, turning the dough every time you achieve this, about 1 minute. You’ll obtain a golden-yellow dough ball with a really agency texture.

  • Wrap the dough in plastic wrap and refrigerate for 20 minutes.

  • In the meantime, connect your pasta maker to your kitchen counter or work floor and set the knob so the rollers are at their widest setting. Divide the rested dough into quarters. Working with one quarter at a time, cross the dough by way of the setting thrice, folding the dough in half with every cross. When you hear a pop in your dough, meaning you’re doing it proper!
  • It is necessary to maintain the dough well-floured as you cross it by way of the pasta rollers, adjusting the curler and dealing your approach from the widest setting to the narrowest setting, passing the dough by way of twice on every setting. The dough will elongate and grow to be a silky and skinny—however not clear—sheet of pasta. Lower the elongated pasta sheet into thirds.

  • To chop grandmother-style do-it-yourself tagliatelle, set your pasta maker’s crank on the tagliatelle or fettuccine setting (or when you’ve got an attachment, use that) and cross every bit of dough by way of as soon as, fastidiously grabbing your do-it-yourself tagliatelle as they arrive out the opposite facet. Drape them over the broomstick, or in your pasta rack, spacing them out in order that they don’t overlap till able to cook dinner. Or place them on the ready baking sheet, wrapping them in your hand in order that they fall into a bit nest. Repeat the method with the remainder of the dough.

  • Deliver a big pot of generously salted water (utilizing tremendous sea salt) to a boil.

  • In the meantime, in a big shallow serving bowl, ladle a beneficiant scoop of heat tomato sauce. As soon as the water involves a boil, add the do-it-yourself tagliatelle to the pot. Prepare dinner till they float to the highest and are al dente, 1 1/2 to 2 minutes.

  • Utilizing tongs, instantly transfer the pasta to the serving bowl (carrying a little bit of the pasta water with you— that’s OK!). Gently swirl and mingle the pasta within the bowl with the sauce in order that they’re coated. Add extra sauce for those who like issues additional saucy. Divvy the do-it-yourself tagilatelle between particular person serving plates and prime with freshly grated pecorino.

Serving: 1 portionEnergy: 389 kcalCarbohydrates: 54 gProtein: 16 gFats: 12 gSaturated Fats: 5 gLdl cholesterol: 378 mgSodium: 1708 mgFiber: 3 gSugar: 4 g

Diet data is routinely calculated, so ought to solely be used as an approximation.

Recipe © 2020 Joey Campanaro. Picture © 2020 Con Poulos. All rights reserved.


Recipe Testers’ Critiques

Making do-it-yourself pasta is at all times a rewarding expertise and this recipe for do-it-yourself tagliatelle doesn’t disappoint. The richness of the dough enhanced by a dozen egg yolks lets you create a pasta that completely pairs with a Sunday gravy replete with meats of your selecting whether or not it’s meatballs, Italian sausage, beef braciola, pork spareribs, or the entire above. To make the dish even simpler and fewer time-consuming, a easy marinara sauce would work equally properly with this pasta. To do justice to all of your arduous work in making the pasta, simply make sure to use high-quality canned tomatoes, reminiscent of D.O.P San Marzano tomatoes.

I used my KitchenAid pasta curler to skinny and elongate the dough. The dough is exceptionally simple to work with so long as you retain a little bit of flour on the rollers as you cross the dough by way of whether or not you’re utilizing a handbook or electrical pasta curler. I attempt to decrease the quantity of flour used to maintain the dough as tender as potential, so it’s a little bit of a balancing act to make use of sufficient flour to permit the dough to run by way of simply, however not a lot to make the dough robust.

For chopping the dough into strips I used a chitarra which is actually a guitar-like instrument that slices the dough into completely even strands. I selected the broader facet of the chitarra which minimize the dough in regards to the width of fettuccine.

To carry and dry the dough earlier than cooking, I used a pasta drying rack quite than the normal broomstick technique. The recipe made 1 1/2 kilos of dough so you possibly can serve fairly just a few folks—5 to six as a major course and extra as a primo piatto.

This got here collectively fairly simply even for a newbie like myself. The richness from the egg yolks and the silky-smooth texture of the dough made it fairly simple to work with. Though the semolina flour was non-compulsory, I extremely suggest it. It added a beautiful added texture moreover stopping every little thing from sticking. I served the do-it-yourself tagliatelle with a beneficiant serving to of conventional bolognese sauce and a few freshly grated Parmigiana-Reggiano. I’ll not be intimidated by making pasta dough. In the event you’ve tried and failed previously, overlook it. Do this.

I actually loved this do-it-yourself tagliatelle pasta. It was scrumptious, delicate, and lightweight. I made a decision to make a Sunday gravy to accompany my pasta. In hindsight, I want I’d have gone with a easy tomato sauce because the Sunday gravy was too heavy of a sauce for this pasta. I believe a buttery white wine sauce would complement this pasta as properly. Making do-it-yourself pasta is a bit time-consuming however it’s properly well worth the effort.

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