Fresh Pasta

Description

Mandilli de Saea, photo by Richmond Talbot

What a treat is fresh pasta! When we toured Italy in July 2015, our most memorable meal was a plate of fresh ravioli in Rome. The story is rather longer than this page requires, but the bottom-line result was that fresh home-made pasta is work exploring, so I did.

In this case, it was for Annette's Genoese Birthday, so I made silky-smooth, super-thin Genoese Mandilli de Saea (Silk Handkerchiefs) with fresh pesto.  It was fun and delicious!

Ingredients

10ozBread Flour (2 cups)
1tSalt
2eaEggs
4eaegg yolks

Instructions

Mix all ingredients and knead for a little while, then allow to rest long enough to relax the gluten - maybe 30 minutes. Roll and cut into desired form and cook in plenty of boiling salted water for a few minutes until done.
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