PER ITALIANO
Today we are preparing bechamel which will serve us later for lasagna and many other recipes in future.
Ingredients:
30 g butter
30 g flour
500 g full fat milk
Salt
Preparation:
Showing posts with label Basic Recipes. Show all posts
Showing posts with label Basic Recipes. Show all posts
7.3.14
Bechamel
TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO
Today we are preparing bechamel which will serve us later for lasagna and many other recipes in future.
Ingredients:
30 g butter
30 g flour
500 g full fat milk
Salt
Preparation:
PER ITALIANO
Today we are preparing bechamel which will serve us later for lasagna and many other recipes in future.
Ingredients:
30 g butter
30 g flour
500 g full fat milk
Salt
Preparation:
21.1.14
Fresh Egg Pasta
TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO
The first recipe from the series is of course this fresh egg pasta dough.
As you well know the starting point to prepare tagliatelle, tortellini, ravioli and many more kinds of fresh pasta would be the same: the dough. This week, day by day, I will be publishing all the necessary steps to prepare Spaghetti alla chitarra Abruzzesi con polpettine (Abruzzo style spaghetti with meatballs) which brought first prize to Lucia in a local competition. So, if you are interested come back to visit me here ;)
My husband Stefano's family has an indisputable experience on fresh pasta.
Lucia has always been very passionate about kitchen. More than 25 years ago she opened a pasta fresca shop together with my brother in law Domenico, who also had experience behind the stove, having graduated as cook from a hotel school. He is currently president of Italian pasta makers association.
From 1993 also my father in law Ezio has started working together with them after he went into pension. In 2003 also Serenella, Domenico's wife joined them.
A pasta family to the core as you see :)
In the shop they use professional machinery while making and kneading pasta dough. Furthermore, they use semolina. Pasta machines are calibrated to that kind of flour.
When Lucia needs to prepare fresh pasta dough at home she uses this recipe. Sometimes I am asked, no, there isn't neither semolina nor durum wheat flour in the recipe.
We prepared today's fresh egg pasta dough with 4 eggs. If/when you need more dough, add 100 g of flour for each egg you add.
Ingredients:
4 eggs (each around 60 g)
400 g flour
A pinch of salt
PER ITALIANO
The first recipe from the series is of course this fresh egg pasta dough.
As you well know the starting point to prepare tagliatelle, tortellini, ravioli and many more kinds of fresh pasta would be the same: the dough. This week, day by day, I will be publishing all the necessary steps to prepare Spaghetti alla chitarra Abruzzesi con polpettine (Abruzzo style spaghetti with meatballs) which brought first prize to Lucia in a local competition. So, if you are interested come back to visit me here ;)
My husband Stefano's family has an indisputable experience on fresh pasta.
Lucia has always been very passionate about kitchen. More than 25 years ago she opened a pasta fresca shop together with my brother in law Domenico, who also had experience behind the stove, having graduated as cook from a hotel school. He is currently president of Italian pasta makers association.
From 1993 also my father in law Ezio has started working together with them after he went into pension. In 2003 also Serenella, Domenico's wife joined them.
A pasta family to the core as you see :)
In the shop they use professional machinery while making and kneading pasta dough. Furthermore, they use semolina. Pasta machines are calibrated to that kind of flour.
When Lucia needs to prepare fresh pasta dough at home she uses this recipe. Sometimes I am asked, no, there isn't neither semolina nor durum wheat flour in the recipe.
We prepared today's fresh egg pasta dough with 4 eggs. If/when you need more dough, add 100 g of flour for each egg you add.
Ingredients:
4 eggs (each around 60 g)
400 g flour
A pinch of salt
Preparation:
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