Sunday, June 14, 2009

Homemade Tagliatelle!

Dear Reader,
First, I am a guy who love to eat. I really appreciate things that tastes good. Lately, we told you about our cooking experiment with the ginger vinegar soup and I hope you enjoyed it. It is not finished yet, Pork feet and eggs will come soon.

In fact, the idea of talking about food has been running in circle in our head since some time when we discovered Eugene's facebook profile... Yeah... you again... :D. I like your kitchen adventures, so we started ours.

Also, the Hong Kong average gal or guy (at least part of my friends) does not cook at all and eat out their three daily meals... I just wanted to show them that it's not so hard... it can get really fun and really tasty.

Today, I will talk about homemade tagliatelle. In fact, it's very very easy to make pasta... recipe is simple, flour and eggs, 1 eggs for every 100gr of flour, so, if 300gr, 3 eggs, 500gr, 5 eggs ... etc... :)

I started with 300gr and 3 eggs, it's enough for both of us plus my lunch box.

1. Pour everything in a mixer and fire it up until you obtain some kind of smooth and consistent dough. Add flour if it's too slimy... I don't have pictures as I did not brought my camera at the beginning.

2. Then take out the dough from the mixer, add some flour and work it thoroughly until you get a good elastic dough. Should be good enough not to stick on your fingers.

3. Put a wet cloth on it and place it in the fridge for at least 30min.

4. Now, get it out and start to work it again to re homogenize the dough (sometimes, the external layer can get too dry in the fridge, so mix it up again)

5. Then, take a roll and start to get some long strip of pasta:

Homemade Tagliatelle part 1/5
Homemade Tagliatelle part 2/5

You can see a piece of dough in the foreground. It's dry enough to be work on and not too sticky to stick to my hands.
This part can be quite physic... a good way to get some muscles while cooking...

6. Once you got some thin strips, fold them, get a sharp knife and start to cut some bands.
Homemade Tagliatelle part 3/5

7. Once you cut them all, unfold them in order to avoid them to stick while they cook.
Homemade Tagliatelle part 4/5

8. Cook it and add your favorite sauce. You will need plenty of boiling water (imagine that your pasta needs to literally swim in the water in order to avoid it to stick). You just need to cook it for a few minutes as they are fresh pasta and don't need to get re moisturized. Once every while, take a small piece of pasta and taste the texture, if it's a bit hard, it's not cooked yet. If it's elastic, it's al dente, which is good. If it's cooked too much, it will get swelled full of water and get doughy without any consistence, which is bad.

9. So add your sauce and voilà.
Homemade Tagliatelle part 5/5

Bon appétit :)