The tagliatelle

They are thin ribbons about eight millimeters wide that start from a dough that is made with soft wheat flour and egg. There are many variants of tagliatelle to which you add olive oil and salt or a little water, if you want them with flavors, they also exist combined with spinach or tomato.

One of the characteristics of egg noodles is that they absorb sauces more easily than those made with water and flour. To achieve a greater flavor and texture of the pasta, it is necessary to combine the sauce and pasta correctly, this same sauce can result in a great dish or a mediocre one depending on the type and shape of pasta used. To cook pasta you have to follow some basic instructions. We must choose a suitable pot, which is large and tall. One liter of water is recommended for every 100 grams of pasta.

Pasta needs a constant temperature, we must add salt to the water, about 10 grams per liter of water, in terms of cooking times, it is difficult to establish them since pasta varies in size and thickness.

The right cooking point for pasta is when the pasta is tender on the outside and its inner part remains hard. To do this, we must go testing from time to time to control the doneness.

Finally, remember that the pasta should not be passed under a stream of cold water since it loses its layer of starch, this is necessary to bind to sauces. The only exception is made with pasta that has to be served cold.

More information | Consumer

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  • Gastronomic culture

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