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X Italian Pasta Dishes
Fresh home-made pasta dough (with flour, eggs and water)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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1/4 of pound of flour
1 egg
2 tablespoons of warm salted water


"For every quarter of a pound of flour use one egg and two tablespoonfuls of warm salted water. Take as much flour as needful, make a hole in the center, and put in the water and the eggs. Beat them with a spoon, mixing the flour in gradually, then knead well. Roll the paste into very thin sheets, and place them on a clean cloth to dry for half an hour. this paste will not keep more than one, or one and a half days, and must always be put into boiling water; or broth to cook. It soaked before cooking the flavour is spoiled. About blanching macaroni and spaghetti: Put an earthware pot, filled with water, on the fire, and two tablespoonfuls of salt, and boil. Put in three-quarters of a pound of fresh macaroni, twisting it round carefull so as not to remove from the fire, drain, and put it in cold water, drain again, and it ready for use. Spaghetti are blanched in the same way."


This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Photo: Mary Melfi.

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