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How to prepare the noodles (Tagliatelle)
The typical products of Emilia Romagna have become true symbols of the food culture of the area, treasures to be safeguarded - Bologna "guardian" of tagliatelle al ragù: the Chamber of Commerce filed the official measure of true Bologna and noodle recipe the classic Ragù alla Bolognese.
Food and wine is one of the added values of Emilia Romagna, milestone traveler greedy and driving force behind the region's tourism culture.
In Bologna, tagliatelle, tortellini, lasagne and sausage are some of the "jewels" the most precious of the city. Tradition and innovation are the two elements on which the Bolognese cuisine that boasts a wealth of products and flavors.
Tourists in search of unique and typical also for what concerns the palate are increasing and Emilia Romagna regions remained among the best equipped for this type of tourism, especially as its specialties refer to the entire region , a sure sign of a strong tradition of food and hospitality.
The noodles are one of the formats of most popular pasta and more delicious that the Italian gastronomic tradition has at its disposal.
Tradition says that this delicacy is typical of the city of Bologna where the noodles are usually prepared with the inevitable Bolognese sauce, although they may be combined with other seasonings such as fresh tomato sauce, truffles, mushrooms, seafood, and much more.
Although it is typically a Emiliana's recipe, the noodles are very common in regions such as Marche and Veneto.
The Brotherhood of Tortellini "Confraternita del Tortellino" together at the Academy of Italian cuisine "Accademia Italiana della Cucina", on 16 April 1972 deposited at the Chamber of Commerce Handicraft and Agriculture of Bologna the true recipe and the extent of the noodle "Tagliatelle di Bologna".
Size aurea of noodle: is the 12,270 th part of the "Asinelli Tower"
The sample of noodle (stating the exact measurements, according to tradition) has been deposited by April 16, 1972 at the Chamber of Commerce of Bologna and provides that the width of the noodle bolognese "cooked and served at the table" is the 12,270 th part of the height of the Asinelli Tower and, more specifically to the strict measure 8 mm. That width - in cooking - corresponds to the width of millimeters 6:30 to 7:00 at the time of cutting, depending on the hardness of the paste.
As for the thickness, it has not been precisely determined, although experts have said that we should work around between 6 and 8 tenths of a millimeter.
* Flour300 g
* Hen eggs 3
Basically it's the same procedure that we explained in the Hub "The secreets of homemade pasta" and I will make just a brief summary of it.
Put the flour on the worktable as fountain in the middle and make a groove with the fist.
Break the eggs in the center of the flour and stir it all up for good that are slowly absorbed.
Mix all the hours for at least 15 minutes to obtain a smooth and elastic.
If the eggs were sufficient to mix the flour, add a tablespoon or two of water and allow to rest a few minutes on the worktable then divide it into pieces and stretch it with a rolling pin to make a thin sheet.
At this point, let it dry a few minutes to browse: Once dry, roll each puff on itself and cut into large slices 1 / 2 centimeters.
Extended the noodles on a dry and set them aside to dry for a few hours before cooking.
If you want to make the process faster, you can use to stretch the pastry, the appropriate machine for fresh pasta
To make the cooking of the pasta is best, a good method is to put a little oil in the cooking water.
According to the legend, it seems that the noodles were invented in 1487 by a chef from Bologna, Mastro Zefiro, at the wedding of Lucrezia Borgia and the Duke of Ferrara, Alfonso I d'Este.
It seems that Mastro Zefiro was inspired by the blonde hair of the bride.