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The recipe of the homemade tagliatelle in the South of Italy includes the use of durum wheat semolina and fewer eggs than the classic Emilian noodle. Few people know the difference between tagliatelle with eggs in the north and tagliatella made of durum wheat and parsley from the south of Italy. In the coastal areas of Italy we dress it with a good fish sauce. We have a machine to make fresh pasta at home, but it's a big waist of time and only to take it out we took more time than doing it by hand as we have always done. In half an hour we make the homemade noodle and when you have guests you have no idea what it means to present a dish with homemade pasta. Our recipe is quick and easy, we reveal some tricks like the liquid of the dough, how to work it and how to cut it without a machine.