M
mmm
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Il 03/01/2023 18:15, Don Y ha scritto:
use of egg in pasta is not mandatory at all
dry pasta usually don\'t use eggs,
you can find dry lasagna pasta made without eggs
southern italy fresh pasta ( cavatelli, orecchiete, ... ) don\'t use eggs
I think something like one half/one third of teaspoon
I think they refer to synthetic vannila flavour powder usually available
in small packet
adjust the quantity according your taste
On 1/3/2023 8:06 AM, mmm wrote:
usually we ( in Italy ) don\'t use cylindrical pre-made \"cannelloni\"
but sheet of pasta, for dry pasta you need to pre-boil tha pasta, for
fresh egg-based pasta ( as the recipe ) is not needed
+1
If you\'re not making the pasta, as well, why bother?
(personally, I\'d prefer cavatelli -- ideally, with chestnut flour. but,
a lot of work and a pound barely feeds one!)
P.S. : for the stuffing follow your personal taste
just some ideas :
fresh cheese ( ricotta ) and/or bechamel and
1) spinach
2) mushrooms
3) minced meat ( or ragu\' )
4) 1+3 ;-)
Spinach and VERY small pieces of potato (like in
scacciata)
with some effort the recipes can even be done \"vegan\"
I think some would object to the egg.
use of egg in pasta is not mandatory at all
dry pasta usually don\'t use eggs,
you can find dry lasagna pasta made without eggs
southern italy fresh pasta ( cavatelli, orecchiete, ... ) don\'t use eggs
Q: what is a \"packet\" of vanilla? I want to make some
biscotti al latte and each Rx refers to vanilla in that
quantity (here, we would measure volumetrically)
I think something like one half/one third of teaspoon
I think they refer to synthetic vannila flavour powder usually available
in small packet
adjust the quantity according your taste