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Whole Kitchen aromatic salt proposal in February 2011: Fresh pasta long - Mafaldine Pesto # megaGalleta

Whole Kitchen in its proposal salt for the month of February we invited to prepare a classic Italian cuisine, Pasta Fresca.

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"My dear friend Federica has made me a subtle correction: the name of this pasta is not pappardelle: I've done are mafaldine, the difference is in the ruffled edges. Thank you Federica! -

Those who know me know a little of my passion for pasta, so when I heard what the proposal this month salt gave me no lazy myself to work.

Fresh pasta is extremely easy to do, even if you have Kitchen Aid, or pasta machine, or anything except flour, your own hands and roll your lifetime. Filled pasta (such as these ravioli stuffed with pumpkin ) has just over intricacies but long pasta is prepared in an open and closing of eyes, cheer up if you have not ever tasted it worth it at home, never eat a better pasta.

Ingredients:

400 grams of flour

4 eggs

Sal

AOVE if the dough is too thick

Preparation:

start by sifting the flour onto the work surface to form a volcano.

Within the volcano will begin to eggs and stir with your fingers to be integrating the flour gradually.

Knead until we have a firm dough, which we are not sticking to the fingers but is very flexible because we be stretched very thin as possible.

Sprinkle flour dough and start stretching as uniformly as possible and to reach the minimum thickness that we can. It is difficult but not impossible, just requires strength, patience and a trick: when the time comes when we can not stretch, then stopped ten minutes or quarter of prayer and then return to the load.



Cut with what we have at hand: A pasta machine (ideal for work less and make it perfect), or a toothed roller, or in my case a pastry wheel. What to cut edges to match is not indispensable, but is more aesthetic.

cuts worth well for a soup, or in my case for my sin, he ate a bowl of tomato and Parmesan recortitos and left not even drop.

When ready put them to dry until ready to cook, which will in salted water, taking care not to stick to each other.

Tuscany is very common in service this type of long pasta with sugo to cinghiale, ie tomato sauce with wild boar. Are sure to remember with nostalgia. On this occasion, as I have not had time to go hunting a boar I decided to season it with pesto. You can see the recipe for homemade pesto here.

And a little more to eat before the pasta is cool!