My egg pasta. After returning home, I relaxed by making dough…
What? Pasta. Egg pasta.
It relaxes me, I like it. To make egg pasta I use re-milled durum wheat semolina flour. I believe it’s the flour that makes the pasta rougher, with a good cooking resistance, and great elasticity.
Generally, this flour is used to make other pastas, like orecchiette, strascinati, malloreddus or Sardinian gnocchetti…
Try making tagliatelle with re-milled semolina and you will notice the difference!
A kilogram of re-milled semolina flour and 10 fresh eggs. Very fresh, collected between yesterday and today from my coop. Semolina purchased directly from the mill.
I gave it a first mix with the stand mixer, and finished kneading by hand on the pastry board. Always the same one, a gift from my mother-in-law, who said “I know you’ll use it.” I gladly accepted the gift and the positive thought towards my intentions. She wasn’t wrong!
I always find something to prepare.
Anyway, I prepared tagliolini for the week, then seasoned them with: Shrimp, zucchini, and lemon
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Cooking time: 5 Minutes
- Portions: 15
- Cuisine: Italian
Ingredients
- 2.2 lbs re-milled durum wheat semolina
- 10 eggs
Tools
- Pasta Machines
- 1 Pastry Board
- Dehydrators
Meanwhile, here’s a recipe for you:
At dinner time, after having put the pasta water on the stove, I chopped the zucchini into pieces, sliced 1 spring onion, and prepared the grated lemon peel.
I sautéed the already cleaned shrimp tails in oil with the other ingredients except for the lemon.
After cooking the tagliolini, I tossed them in the pan with the prepared seasoning.
Finally, I added the grated lemon peel.
Meanwhile, I also wrapped the shrimp tails with raw tagliolini and fried them. A few drops of balsamic glaze and the appetizer was ready.
Steps
Strichetti as my mother-in-law called them, or farfalle
Tagliolini
Tagliatelle
Garganelli
Reginelle
Sagne ‘ncannulate all’uovo
Egg pasta keeps in the refrigerator for two or three days, it can be dried or frozen. Each shape will have its own method to prevent sticking during storage. Use rice flour as a separator for tagliatelle or long pasta in general, while short shapes just need to be arranged in rows, frozen on trays, and then transferred to bags ready for use. To proceed with the dehydrator, carefully arrange them in the appropriate baskets and follow the manufacturer’s recommendations.
