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Massimo Orlando posted an update
2 months ago (edited)
Level:
Scoolinar
Tagliatelle alla Bolognese.
Handmade Tagliatelle with Classic Bolognese Sauce, 24 Months Aged Parmigiano Reggiano.
#Tomato Challenge
Carolina Alvarez SantÃn, Beatriz Torija and 7 others6 Comments-
Level:
Scoolinar
Olé que buenos 👍 👏 😁
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Level:
Scoolinary Team
Your tagliatelle alla bolognese is a true example of how the classics never go out of style.✨
The handmade pasta looks perfectly silky, and the bolognese sauce seems to have a delightful balance of meat, vegetables, and tomato. The 24-month-aged Parmigiano Reggiano is a detail that further elevates the dish with its intensity and depth of flavor.
Could you share how you achieved such an impeccable texture in the tagliatelle? Did you use any special technique for kneading or cutting the pasta?
Thank you for sharing this delicious creation with the community. ❤️
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Level:
Scoolinar
@Sussan Estela Olaya thank you.
When I make my pasta dough I use a combination of whole eggs and egg yolks .
I personally like the texture instead of using only egg yolks.
I use the mixer for kneading at the beginning then I do it by hand.
I use a pasta machine to roll and cut the pasta
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Level:
Scoolinary Team
@massimo-orlando That sounds like a very well-balanced method, Massimo. The combination of whole eggs and yolks definitely gives the pasta a fantastic texture, with just the right elasticity and a more complex flavor. Plus, alternating between the mixer and hand kneading allows you to better feel the dough’s development and adjust the texture as needed.
Thank you for sharing with the community! We’re happy to see you sharing your creations with us.
Best regards.
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Level:
Scoolinary Team
Congratulations on participating in the #TomatoChallenge! 🍅 We’re thrilled to have you in our community!
Your handmade tagliatelle looks like it’s straight out of a nonna’s dream kitchen—craftsmanship like that doesn’t go unnoticed here. The choice of a 24-month-aged Parmigiano Reggiano is impressive—how did you find the balance between the cheese’s sharpness and the richness of the Bolognese sauce? Did you experiment with resting times or hydration for the pasta dough? We’d love to hear more about your process! 👨🍳👩🍳👩🍳 -
Level:
Sous Chef
Pintaza estupenda tiene ese plato👏
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