Dough for pasta - Gennaro Contaldo - this great recipe is taken from the book Tastes of Italy, Gennaro Contaldo, 50 Phenomenal Seasonal Recipes, Vulkan Publishing.
This great handbook contains 50 recipes for the Italian favorite, which is, of course, pasta! Pasta is the basis of Italian cuisine and most traditional Italian families consume it at least once a day.
The charm of pasta lies in the fact that it is prepared quickly, simply and in a variety of ways - from simple tomato sauces, which are simply poured over spaghetti, to ragùs that are cooked for hours and dishes from the oven. It can be extremely light, but also very rich, depending on the season and your budget. The recipes in this cookbook are sorted by season - if you follow this philosophy, your meals will be tastier and more nutritious.
In cooperation with Vulkan publishing house for the best recipe of the month of September, on the given topic the best recipe of Italian cuisine, we are giving away a book presented by Jamie Oliver and Food Tube Tastes of Italy, Gennaro Contaldo, 50 Phenomenal Seasonal Recipes, Vulkan Publishing.
Dough for pasta - Gennaro Contaldo
Pasta Dough - Gennaro Contaldo - this great recipe is taken from The Tastes of Italy, Gennaro Contaldo, 50 Fabulous Seasonal Recipes, Vulcan Publishing.
- 150 g flour type 500
- flour type 500 (a little more for sprinkling)
- 50 g wheat semolina (small)
- 2 organic eggs (large)
- On a clean work surface or in a large bowl, mix the flour and semolina, then make a well in the center and break the eggs into it. Using a spoon or your hands, slowly mix the flour and eggs until everything is well combined. Dust a board or work surface with a little flour, then knead the dough by flattening and stretching it with the palms of your hands, rolling it up, and then rolling it out again. Continue stretching and rolling until you have a smooth and soft dough. Shape it into a ball, wrap it in plastic wrap and let it rest for at least 30 minutes, or until you need it.
- Egg dough is more commonly used in northern Italy, for tagliatelle and lasagna or for filled pasta, such as ravioli. The further south you go, the more often eggless dough is used, because those regions are traditionally poorer, so they didn't always have eggs. To make the dough without eggs, pour 80 ml of lukewarm water into the well in the flour instead of the eggs, gradually adding it and mixing along the way. Eggless pasta cooks quickly, so be careful not to leave it on the heat for too long. This is my recipe, but I'm sure every Italian mom has her own method.
GENNARO CONTALDO is one of the most famous, best and most extravagant Italian chefs in the world, as well as Jamie Oliver's mentor. He taught Jamie how to prepare Italian food and, according to Jamie, shaped his entire career. In this cookbook, Gennaro presents 50 pasta recipes for all seasons. The recipes in this book, as well as the budget-friendly cooking tips and tricks from his Food Tube videos, will give you a wide variety of ideas for making the most beautiful pastas you'll want to keep coming back to.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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