Rockin' out some fresh pasta is definitely a great way to start the day. In house, a couple times per week, we make fresh gnocchi, whole wheat pasta, tortelli, casarecce, and tagliatelle. It is always a cool feeling watching the dough form and then watching the pasta take shape. It has also been interesting watching ideas develop. For instance, if there is a small amount of left over smoked cheese. What can we do with it? We can make it into a filling for tortelli. Ok, now we have the tortelli, what sauce would go best with it? A meat sauce? No, something simple. Something to highlight the flavor of the pasta, not cover it up. Arugula pesto maybe? A little sauteed pancetta? Let's try it and see.
This is still one of my favorite things that I have learned here. Not just making pasta, but understanding how pasta works and what makes it great. There are set ratios for each pasta, but it is more about feeling the pasta with your hands, and seeing it with you eyes. Maybe it needs a little more flour, or maybe another egg? Maybe another yolk? You work with it until it is beautiful and then you shape it.
The first three pics are of chef making the tortelli, then casarecce made with the machine, and then Rosella portioning tagliatelle. Rosella returned here about a month and a half ago and is now a full time employee.
Tagliatelle is a traditional, hand cut pasta from the region of Emilia-Romagna, and is normally extremely long. Sometimes 2 meters in length it is traditionally eaten with a fork and spoon for easier twirling action.
My mom and Niki should be here soon!!!! Their flight landed safely in Rome and they are now in the rental car on their way here. I can't wait. This will probably be my last post for awhile. I'm looking forward to an awesome week!! Ciao tutti.
