Pandora wrote:

> "bugbear" > ha scritto nel messaggio
>
> ...
> >A while ago (hell - it's a year) I posted a question
> > about pasta making.
> >
> > I'm still failing.
> >
> > Has anyone been to Northern Italy (e.g. Florence,
> > but I imagine Tuscany in general) enjoyed the local
> > soft-textured pasta, then returned to dear old
> > Blighty, and
> >
> > *successfully reproduced the pasta at home* ?
> >
> > I have one of these:
> >
> http://www.sharpknives.com/gourmets_...ta_machine.htm
>
> > Which should help with part of the processs.
> >
> > Yours in hungry anticipation...
> >
> > BugBear
>
> I have reproduced successfully. But I Am italian

I used to work at an Italian resturant whose focus was Northern Italian
cuisine, i have never been abel to reproduce the owner/chefs pasta
Romana made with his own fennel flavoured sausage.

However iirc he just used semolina and eggs mixed/kneaded it to the
right consistancy (there was a large industrail mixer for this) let it
rest a bit then rolled it out on a big pasta board, folded it over
several times and sliced it into 1/2 in wide noodles. He would let it
'dry' in several large piles for not more than 15 minutes or so then
cook it up and re heat it as necessary.

He would precook a big bunch at a time, then re heat them as needed in
boiling water just before plateing..

I dont have exact quatities for the eggs and semolina i just mix till it
feels right. but roughly 1 egg for about every 1 & 1/2 cup of semolina.
Though any kind of flour can be used, potato, rice, whole wheat, rye
etc.
---
JL