ACADEMIA BARILLA
Why the pasta is resting, I would like to introduce the traditional equipment that we use in Italy to make fresh pasta. To roll the pasta, we can use either a pen roll like this, made of wood and very traditional or stainless steel pasta machine that is very useful.
The traditional equipment that I would like to present to you these two the tools that the guitara and patinet. The translation in English would be guitar and comb.
Now the dough is ready has rested nearly 30 minutes, but we can roll it with this machine as it is. We need to cut pieces that we make the roll easier. And meanwhile we are rolling each piece. It is better to keep the rest of the dough in lap wrap.
We start rolling the pasta from the position number one that is the wider. Then, we dust little bit of flour because it is still humid. And then, we go through every number until the thinner one.
We start preparing the garganelli, paten it, then, we need to make square out of this pasta sheet.
You put the square pasta on the patinet and with this stick you roll around this way.
For the macaroni la guitara that they are call macaroni but they are really like fettuccine, we use the same sheet of pasta maybe bit thicker. Put on the guitara and with the rolling pin. We can cook them just right away or you can potion them, like make single serve and freeze them.
And here we have our garganelli and macaroni la guitara. Traditional they are served with meat sauce that could be beef, lamb or pork. But we can see maybe this in future.
ACADEMIA BARILLA
(Music Playing)
[Demo]
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Music by: Micheal Berteaud
Transcription by:
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