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Wednesday, January 7, 2009

Home Made Pasta @ Mascalzone Latino Budapest

We would like to share with you some of our best recipes and, of course, we have to start with the home made pasta.
The real recipe is “top secret classified”, it is so classified, but really so classified that, if you check one packet of common Italian flour, probably you will find on the back the “right one”, which is done with 1 kg flour, 10 eggs a pinch of salt and 2 table spoons of olive oil.
To flatten the pasta you can use a dedicated machine, easy to find, or the rolling pin as the Italian ladies still do it in the third millenium.
Once the pasta is flat (the thickness depends on your taste, usually one mm is more than enough), you can cut as you prefere to have tagliolini, tagliatelle, pappardelle, you can cut irregular squares (maltagliati) or you can make filled pasta (tortellini, ravioli, tortelli, etc... but we will speak about them in the future).
The home made pasta can be boiled immediately or you can keep in the fridge for no more then two days, just take care, as soon a white froth will appeare on the top of the water (salted of course) the pasta is ready to be tossed with your preferred sauce.

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