Mama Mia, Pass the Pasta Pronto!
Random Pasta Facts
Many marathon runners carbo-load on pasta before a big race for endurance and to boost energy.
Once upon a time as early as the 13th century, Marco Polo introduced pasta to Italy after returning from his Far East explorations, or so the legend goes.
The Chinese are said to have been making food similar to noodles as early as 3000 BC!
Pasta comes in many shapes - Lasagne, Spaghetti, Macaroni, Farfalle, Penne, Cannelloni, Fettuccini, Linguine, Ravioli, Fusilli, Tagliatelle… and the list goes on and on, but today I have made the latter for this week’s Qurator’s Hive Top Chef!
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Pasta Making
Pasta is made with flour, water and eggs, kneaded into a firm dough, rolled super thin in a pasta machine and cut into shapes.
One can do this by hand but it certainly takes a lot of elbow grease. I don’t have a pasta maker but was determined to make my own so roped the husband in to roll the dough out paper thin with my old wooden rolling pin.
EASY PEASY FRESH TAGLIATELLE PASTA
Knead in electric mixer with dough hook till a smooth ball is formed:
- 3 1/2 cups Pasta Flour (00 flour) or regular Flour
- 4 X large Eggs
You may have to add a splash of water.
Place in cling wrap and leave to rest in refrigerator at least half an hour.
Divide into 4 pieces, roll out super thin, dust with flour and roll up loosely.
Slice into 1/2 cm slices, unroll and leave on cutting board to dry out a little before cooking.
Drop into in salted boiling water and cook for about 5 minutes if using it fresh.
MUSHROOM & LEEK GARLICKY SOUR CREAM SAUCE
- 2 Tbsp Butter + 1 Tbsp Olive Oil
- 3 Garlic Cloves, Crushed
- 1 punnet mixed chopped Mushrooms
- 1 bunch Spring Onions, sliced thinly
- 1-2 Leeks, sliced thinly
- 250ml Sour Cream
Delicious homemade Tagliatelle Pasta with Mushroom & Leek Garlicky Sour Cream Sauce.
Original Content by @lizelle
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