Learning to make pasta was easy - I had a good teacher and a hand crank pasta machine. I used a non egg dough recipe, passed down from my husband's Great Grandma. Mix it up, knead it till it holds together, flatten it out and crank it through on the fattest setting. You will have to put it through a bunch of times at that setting until it is fairly elastic again and ready for thinning. We folded it each time and turned it 90 degrees to keep it smooth and even. Keep cranking on thinner and thinner settings until you like the thickness. I rotated the strip 180 degrees each time to keep it smooth at the ends.
The rest was easy. once the pasta dries a bit it is easy to handle and cut - if it is too dry it will crack. Once it is cut into squares, you can add the squares, one layer at a time to the boiling broth. If you add them all at once they won't cook properly. I added a pinch of saffron too. Start checking the noodles after about 15 minutes.
I also sauteed carrots and onions in butter, and added them and the chicken meat to the broth after about 10 minutes of noodle cooking. A bit of good vinegar to taste and again, great, hard crusted bread. Who needs more? Well maybe a nice glass of wine too. A buttery Chardonnay would be lovely.
No comments:
Post a Comment