In Italy, you would never think of making a meal with any kind of pasta. This is the land of a myriad shapes, sizes and consistencies, when it comes to the humble pasta dish. Passing the tradition of making handmade pasta is something that is becoming a little more rare in Italia, but nothing compares to the fresh product.
In our Tuscany restaurant, L’Olivaia, we strive to use the best, local ingredients out there. We make our pasta from flour ground in a local stone mill, laid out to dry, like you see above, as we were taught in our own nonna’s kitchen. One of our favorite types of pasta is the delicious tagliolini, long and cylindrical in shape, typically made with eggs.
To make tagliolini, you will need flour, eggs and salt. That’s it! You begin with the typical procedure of pasta making, creating a ‘well’ of flour on a wooden cutting board, dusted lightly with flour, then putting your eggs in the well. Beat the eggs and slowly start combining with the flour, from the inside. Once it is all mixed well, put in a bowl, cover, and leave it for 10 minutes. Roll the pasta again and start stretching it. Then let it rest for another five – ten minutes. Than you can start cutting the dough and rolling it out or use pasta machine. After cutting the pasta, leave it for another 20 minutes then it ready to cook!
While most people associate this sort of dish with heavier, meaty sauces, or in the fall months, truffles. The truth is that there are many summer pastas that work perfectly with taglioni. Using seasonal ingredients like ripe and juice garden tomatoes and the freshest basil, picked from your own personal stash. We like to pair this delicate pasta with thinner sauces that pack a light punch.
Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.
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