Long pasta

Long pasta

By
From
Sicily

Follow the recipe for Fresh Pasta. After the resting time the pasta can be rolled out with a rolling pin or a pasta machine. To make any of the long pasta such as tagliatelle or pappardelle by hand, roll the pasta out using a heavy wooden rolling pin. Lightly dust the surface of the table, the pasta and the rolling pin with flour to prevent it sticking.

When it is very thin and you can see your fingers through it, it is ready. Dust the work surface and the pasta with plenty of flour again to prevent it sticking to itself. Gently fold over one short edge, making a flap of about 3 cm. Now do the same with the other short edge. Fold the edges over again and again, sprinkling flour over the surface to stop the dough sticking to itself. Stop when the folded edges meet in the middle. Cut across the folds into the desired thicknesses to make the pasta lunga, the thinnest being tagliolini and the fattest pappardelle. Slide a long knife underneath the centre, matching the blunt edge of the knife to where the two folded edges come together. Hold and twist the knife in the air and the pasta ribbons will fall down in cut lengths either side.

When cut, pull out into individual strands and toss with coarse semolina or a little more flour. Don’t pile the pasta high but leave it in a single layer or the weight will cause it to stick together. Cook within the hour. The cooking time should be 2–3 minutes, or until al dente, in a pan of boiling salted water

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Italy
Italian
Sicily
Sicilian
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