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Tagliatelle Paglia e Fieno

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
55 Minutes
INGREDIENTS PER 4 PEOPLE

14 oz. (400 g) Flour “00”
4 Eggs
1 Tbsp of warm water (if need)
1 Tbsp of Flour spinach dehydrated
1 Teaspoon 4 g salt

PROCEDURE

Combine 2 eggs (or yolks), salt
Pour the “liquid” ingredients into your mixer bowl and attach the flat beater
Add in small steps the half of flour , turn to speed 2 until it is well mixed
Exchange flat beater for the dough hook.
Turn to speed 2 and knead for about 10 minutes, until a dough ball is formed
Remove dough from bowl and hand-knead for 10 to 15 minutes. NOTE: a good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart.
Wrap dough in plastic wrap and put in the refrigerator for a minimum of a half hour (this step is important for the elasticity of the dough)
Remove dough from refrigerator
Cut log into slices, then flatten each piece slightly. Spread slices out so they aren’t touching and cover with plastic wrap
Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers
Fold dough in half & roll again
Repeat a few more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky
Continue to increase roller setting until desired dough thickness is reached:
6-7 for standard egg tagliatelle

For the Green pasta
Proceed as above and add the flour dried spinach together with the flour.
Might require you to add more flour.
Add to that the consistency is equal to traditional pasta

Thanks to: Chef Vary

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