Fresh and Easy Homemade Pasta

Have you ever had or made homemade pasta?  It is light and less filling than store bought and really not as hard as you think to make.  I do have a pasta roller which helps to thin to the right consistency but it is just as easy to use a rolling pin and cut by hand.  I have started cutting my tagliatelle by hand and the joy that I get (and you can too) from making your own pasta and then watching your family and friends enjoy the fruits of your labor, well nothing better than that!  I have been making homemade pasta since I was around 16 when I received my first pasta machine as a gift.   Fast forward to 2018 while traveling in Tuscany, I had a lesson at Agriturismo I1 Rigo in Siena, Italy.  If you are ever in the Tuscany Region look them up, it is a beautiful restaurant and farm to table venue.  The grounds are spectacular with rolling hills and views for miles.  Http://www.ilrigo.com.

20180607_234633.jpg Lorenza’s rule for cooks she says are not written on the recipe… “that is something we have to learn to read through awareness”.  To use your senses – eyes, nose and hands. In this case touching the dough, working it with your hands and feeling the textures you create.  I recently made a 5 course dinner for 14 friends and made this pasta as one of the courses.  They loved it!

Tagliatelle

  • 3 eggs
  • 300 gr. white flour “00” (or 200 white flour and 100 gr durum wheat flour)
  • salt

 

20180808_171118.jpgPlace the flour on a wooden surface, making a well and placing the eggs and salt in the center.

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Mix the eggs carefully with the salt. Work the flour with your hands moving it into the well to incorporate the flour with the eggs; working the flour in until it forms a ball.  Work the dough with your hands. To knead it start by pushing out with your right palm of your hand and folding back over with your left hand moving against you and back into you for around 10 minutes.  The dough will get smooth and elastic. Test it by pushing down on the middle of the dough, if it pops back up it is done.  Cover with plastic wrap and let rest for at least 40 minutes in the refrigerator.

DSC_1167.JPGIf you are going to use it right away, the dough can stay out on the counter but no longer than 2 hours.  Take out ball and cut in quarters to roll out each piece. Press dough down on floured surface to flatten out. Using a rolling pin or pasta machine, roll out dough to desired thinness.  I use the pasta machine working the dough through each thickness, turning the knob each time, starting at the highest opening (7) and working the dough down each number until down to 1 or 2 on the knob.

DSC_1174.JPGOnce you have a nice thin sheet, place on floured surface, flour both sides and roll each end of the rectangle towards the center.  Then cut the pasta down in 1/4 to 1/2″ thickness or to desired thickness.

From here you can put the pasta in well salted boiling water.  It only takes a few minutes for the fresh pasta to rise to the top and then it is done, al dente.  Please do not over cook your pasta, it will get mushy.  This recipe can be used for any pasta; ravioli, tortellini etc.  I cut up vegetables and grilled them prior to making the pasta.  Once out of the water I added extra virgin olive oil, salt and pepper, (and a little of the pasta water if needed), the vegetables and some fresh Parmesano Reggiano on top.  A great summer time light meal.

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Enjoy!

Love and Light,

Jeanine on the Scene

Truffle Hunting in San Giovanni d’Asso

Day 4:

We start today on a shuttle to the 14th century Abbey of Monte Oliveto Maggiore which is still inhabited by Benedictine monks.

We explore the monastery which was founded in 1313 by a group of Sienese (a native or inhabitant of the Italian city of Siena) merchants attempting to escape the temptations of city life. We gaze at the cloisters to see some of the best Signorelli frescoes in Europe, considered masterpieces of the Italian Renaissance for their lifelike figures and use of perspective.

We then hike to San Giovanni d’Asso. We stop at Chiusure along the way to view the dramatic views of the abbey and the crete senesi (chalk hills) of Siena. Once we arrive, we learn more about the elusive – and coveted – truffle from a local tartufaio (truffle hunter) and savor a multi-course, truffle-themed lunch. Buon Appetito!

Then back into the van to check into our hotel Alberge de Terme, in Bagno Vignoni and the rest of the afternoon on our own.

Tonights our festive dinner includes the usual cured meats, bruschetta, and dskad followed by the secondi dish od rich bistecca alla Fiorentina (T-Bone steak grilled rare over charcoal, lightly salted with olive oil drizzled over the top). Served with cannellini beans.

Hiking options today: Chiusure Route: 3.3 miles; San Giovanni d’Asso Route: 4.3 miles; Castel Verdelli Route: 9.1 miles

Love and Light,

Jeanine On the Scene