I believe tension is not blindly held and that you are stable on the inside, even when it doesn’t look like it on the outside. However, there come days when there might be a lot going on, people talking too fast and too loudly, when a drop drips off the ledge and they need to retreat to safety. For me, the kitchen is always a safe place where things wait for me in place and work with me kindly. Simple motions and background music from the times when it was easier to live and create a good thing without a care. It’s usually a good thing for me and others who will be sitting at a table smoking the good stuff on the plates.
Incredibly soothing are the recipes I don’t go into often. One of these is definitely homemade pasta. I have a pasta machine somewhere in the back drawer of the cupboard. It has an attachment for mini noodles and for wide soups, I can also pamper the lasagna dough between the cylinders. Of course, the retro machine does not run on electricity, the drum must be rotated manually and set the desired distance between them.
Relaxation begins with kneading a fairly stiff dough. It is important to eat the right flour, that is, from durum, durum wheat. At first it will seem that nothing will come out of it, the flour is reminiscent of semolina, and it seems that there may be too little liquid and the dough will not hold together. Pessimism must be overcome and pushed forward. After a few minutes, the dough will still be firm but soft and pliable. This is the first moment you take a break and dedicate it to the test as well.
I spread the wet dough coming from the machine on a white tablecloth and the kitchen captures the serenity. I make coffee and enjoy the moments when everything is in its place and the way it is, it’s right. While I was waiting for the water to boil in the large pot, I was turning over the old newspapers. If you are tempted by this experience, make sure your computer and phone are turned off or at least out of reach. Just one wrong move can ruin your rejuvenating moments with homemade pasta.
Homemade tagliatelle noodles
- 400 g of solid flour
- Teaspoon salt
- 200 ml of water
- olive oil spoon
1. Shake the flour on a work surface or into a bowl, pour the water, oil and salt into the hole.
2. Use your fingers to start connecting the flour and liquid from the center outwards. If there is too much dry flour left that you cannot mix, add a tablespoon or two of water, no more.
3. At first, the feeling under the fingers will be sandy, and with kneading, the dough will become more uniform and silky. Flour is yellow, dry and does not stick to fingers. Since the dough is hard, it must be kneaded vigorously. When is enough? When the dough under the palm becomes elastic, it does not crumble and has a soft structure.
4. Cover the loaf and let it rest for half an hour.
5. Divide the dough into eight parts. Spread the dough between the palms of your hand and knead it.
6. Set the pasta machine to the widest option and roll out the first piece. Repeat the process with the same dough, moving the rollers together each time to make the dough as thin as the machine can last. So rotate the remaining seven pieces.
7. Dip the long rolled pieces and pass them through the tagliatelle attachment. Gently block them and lift them so they don’t stick together. If the machine does not have this facility, cut the pasta on a flour-filled rag with a sharp knife.
8. Carefully spread the tagliatelle on a floured tablecloth, and hang it on the back of a chair or, best of all, lower it directly into the boiling water. Stiff pasta flour dries surprisingly quickly. If you want the fresh pasta to wait a bit, you can place it on a damp, well-wrung cloth, being careful not to stick together.
9. Boil them in boiling salted water for three minutes. Pick them up with a spoon.
10. Tagliatelle is tender and silky, great with butter, fried breadcrumbs, or any pasta sauce. Pictured, it’s topped with a vegetable sauce.