if you get yourself a (cheap) pasta machine, your tagliatelle will get even better. doing it by hand is a heckload of work, and having a little help will give you all advantages of homemade pasta while not exhausting you rolling and cutting it
Edit: Be aware though. Going back to premade pasta will not be an option afterwards (except for lazy meals)
I used to have a cheap pasta maker but it change thickness settings randomly and then get jammed up . But I do plan on getting another one soon that hopefully doesn't suck much .
Copy and pasting part of this from a previous comment :
" I don't have an exact recipe but a rough recipe is
1 onion diced with cooked in a pot with alittle oil and salt for a few minutes until translucent. Add a couple cloves of garlic finely chopped
1 small can of tomato paste stir it around until it begins to cook alittle
Half can of diced tomatoes along with Italian seasoning, couple spoonfuls of ketchup, a little worcester sauce , alittle lemon juice .
Let it simmer with the lid off ( careful of tomato splatter ) for about 20 minutes to thicken. Salt to taste "
Then I made melted some butter and added flour to make a roux . Added heavy cream salt , pepper and some shredded mozzarella cheese . Then I add both the sauces together .
Mixed it in with the sausages I cooked with peppers , onions and the pasta I made .
The pasta is just a couple cups and flour mixed with eggs and salt. I would look up chef Frank's video on pasta making.
The actual rolling out part only took about 30 minutes but it was slightly thick so next time I'm going roll it out give the dough a break and then roll it a little thinner . It was very good either way .
10 Comments
Spendrill@lemm.ee · 7 pts · 2y
Good job, looks delicious.
bighatchester@lemmy.world · 6 pts · 2y
Very good and pasta is surprisingly easy to make even without any special tools . Just a rolling pin!
harry315@feddit.de · 5 pts · 2y
if you get yourself a (cheap) pasta machine, your tagliatelle will get even better. doing it by hand is a heckload of work, and having a little help will give you all advantages of homemade pasta while not exhausting you rolling and cutting it
Edit: Be aware though. Going back to premade pasta will not be an option afterwards (except for lazy meals)
bighatchester@lemmy.world · 2 pts · 2y
I used to have a cheap pasta maker but it change thickness settings randomly and then get jammed up . But I do plan on getting another one soon that hopefully doesn't suck much .
Jakdracula@lemmy.world · 5 pts · 2y
Post the recipe please!
bighatchester@lemmy.world · 6 pts · 2y
Copy and pasting part of this from a previous comment :
" I don't have an exact recipe but a rough recipe is
1 onion diced with cooked in a pot with alittle oil and salt for a few minutes until translucent. Add a couple cloves of garlic finely chopped
1 small can of tomato paste stir it around until it begins to cook alittle
Half can of diced tomatoes along with Italian seasoning, couple spoonfuls of ketchup, a little worcester sauce , alittle lemon juice .
Let it simmer with the lid off ( careful of tomato splatter ) for about 20 minutes to thicken. Salt to taste "
Then I made melted some butter and added flour to make a roux . Added heavy cream salt , pepper and some shredded mozzarella cheese . Then I add both the sauces together .
Mixed it in with the sausages I cooked with peppers , onions and the pasta I made .
The pasta is just a couple cups and flour mixed with eggs and salt. I would look up chef Frank's video on pasta making.
Brekky@lemmy.world · 2 pts · 2y
I'm so impressed! How long did it take you?
bighatchester@lemmy.world · 1 pts · 2y
The actual rolling out part only took about 30 minutes but it was slightly thick so next time I'm going roll it out give the dough a break and then roll it a little thinner . It was very good either way .
LDM707@lemmy.world · 1 pts · 2y
Looks good, love freshly made pasta never made it myself though.
bighatchester@lemmy.world · 2 pts · 2y
It's not that hard just takes a little time . I'd recommend giving it a try !